Sherbet

1111

Ice Cream and IcesThe Plain Sailing Cook Book

Ingredients

• ¾ cup sugar
• 1 teaspoon granulated gelatine
• 1 to 2 cups fruit juice or pulp
• 2 eggs—whites only
• 2 cups water

Utensils

• Cup
• Saucepan
• 2 bowls
• Dover beater
• Tablespoon

Directions

1.

Put the gelatine in a cup, add 2 tablespoons of cold water, and allow it to soak twenty minutes.

2.

Put the water in a saucepan, and bring to the boiling-point over the fire.

3.

Add the sugar to the boiling water, and stir until it dissolves.

4.

Take from the stove and pour into a bowl.

5.

Add the soaked gelatine and stir well.

6.

Set the bowl in a cool place to chill.

7.

Beat the egg-whites stiff.

8.

When the mixture in the bowl is cool, add the egg-whites and the fruit juice or pulp, stirring well.

9.

Freeze in accordance with Directions for Freezing.

Remarks

Any of the fruits or berries used in making Water Ice may be used for Sherbet also. Either the juice only, or the juice and pulp together, may be used.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.