92. SHERBETS, according to definition, are flavored water ices, but as
they are now commonly understood, they have come to have a different
meaning. Desserts now regarded as sherbets are ices to which are added
egg whites, gelatine, milk, or any combination of these things. The
addition of such ingredients improves the texture very much, for
sherbets are less likely to be granular than ices.
Sherbets may be made from fruits or fruit juices of any kind, and these
may be either canned or fresh. Some mixtures of fruits are more
agreeable than others, and an effort should be made to combine the
fruits that make the best mixtures. When a bland fruit is used as the
basis for a sherbet, a more acid one should be added to improve
the flavor.
93. MILK SHERBET.--The accompanying recipe for milk sherbet may be made
as here given, or any desired kind of crushed fruit and fruit juice may
be added to it to give a distinctive fruit flavor. The quantity of lemon
used may be decreased slightly, especially if the fruit added is sour.
If a large amount of unsweetened fruit is added, it may be necessary to
increase the quantity of sugar. This point should be looked after
carefully before freezing.
MILK SHERBET
(Sufficient to Serve Six)
1-1/2 c. sugar
1 qt. milk
3 lemons
Mix the sugar, milk, and juice of the lemons. Stir until the sugar is
dissolved. The milk, of course, will curd, but when it is frozen the
curd will have disappeared entirely. Place in a freezer and freeze
until firm.
94. RASPBERRY SHERBET.--If a delightful dessert is desired, raspberry
sherbet should be made. Fresh raspberries are preferred in a dessert of
this kind, but canned raspberries may be used if it is made out of the
raspberry season.
RASPBERRY SHERBET
(Sufficient to Serve Six)
3 c. milk
2 c. crushed red raspberries
1 lemon
2 c. sugar
Mix the milk, raspberries, juice of the lemon, and sugar. Stir until the
sugar is dissolved. Freeze.
95. PEAR SHERBET.--Pear juice is, of course, rather bland in flavor,
but it makes a very appetizing sherbet if it is combined with
lemon juice.
PEAR SHERBET
(Sufficient to Serve Six)
2 c. pear juice
Juice of 3 lemons
2 c. water
1 c. sugar
1 Tb. gelatine
1 egg white
Mix the fruit juices and water and add the sugar. Soak the gelatine in a
little cold water and add sufficient boiling water to dissolve it. Pour
this into the mixture. Freeze until of a mushy consistency. Add the
beaten egg white and continue to freeze until stiff.
96. STRAWBERRY SHERBET.--As nearly every one is fond of strawberries, a
sherbet in which this fruit is used will always be appreciated. Fresh
strawberries are required in the accompanying recipe, and so this
dessert must be made during strawberry season.
STRAWBERRY SHERBET
(Sufficient to Serve Six)
2 c. fresh crushed strawberries
1 lemon
2 c. sugar
1 qt. milk
2 egg whites
Crush the strawberries, add them with the juice of the lemon and sugar
to the milk. Stir until the sugar is dissolved. Freeze to a mush, add
the beaten egg whites, and continue to freeze until the sherbet
is solid.
97. GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring
makes a change from the usual kind of frozen desserts. A little lemon
juice is used with the grape juice to make it more tart.
GRAPE SHERBET
(Sufficient to Serve Six)
2 c. grape juice
2 c. water
2 c. milk
1 Tb. gelatine
2 c. sugar
1 lemon
Mix the grape juice, water, and milk. Soak the gelatine in a little cold
water and add sufficient boiling water to dissolve. Pour this into the
liquid and add the sugar and the juice of the lemon. Stir until the
sugar is dissolved. Place in a freezer and freeze.