Mint Sherbet
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 large bunch fresh mint
- 3 lemons
- 1 orange
- 1/2 lemon rind, grated
- green vegetable coloring
- 1 egg white
Directions
- Boil water and sugar to a thick syrup.
- Pour quickly over the mint which has been cut fine.
- Cover and allow to steep for one hour.
- Strain over the fruit juice and rind.
- Add coloring if desired.
- When cold pour into freezing tray of refrigerator and freeze.
- When mushy turn into a chilled bowl and beat until smooth.
- Fold in the stiffly beaten egg white and continue freezing.
- A few drops of oil of peppermint or one-half teaspoon of peppermint extract may be used in place of the fresh mint leaves.
Other Information
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Dessert
Ingredients: water, sugar, mint, lemon, orange, lemon rind, vegetable coloring, egg white
Equipment: measuring cups, measuring spoons, strainer, stove, pot, refrigerator
See Also
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Contributor: Photoplay Magazine, Carolyn Van Wyck
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Equipment: measuring cups, egg beater, measuring spoons, refrigerator, baking pan
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Author: Yorkraft Inc
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Category: Dessert
Ingredients: raisin, egg, water, lemon, sugar, lemon rind, flour, salt
Equipment: measuring cups, measuring spoons, oven
Lager Cup
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Beverage
Ingredients: lemon, water, sherry, sugar, mint, nutmeg, lager beer, ice
Equipment: measuring cups, measuring spoons, peeler, knife, jug, strainer
Orangeade
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Beverage
Ingredients: orange, lemon, sugar, water
Equipment: measuring cups, measuring spoons, peeler, strainer, stove, pan
New:
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