Rum Sorbet

1 pint of Chablis

1 pint of syrup at 35° by syrup gauge

½ cup of lemon juice ¼ cup of rum

Mix the Châblis, syrup, and lemon juice and freeze as usual. When ready to serve, put a spoonful of the rum in the sherbet in each glass.

Sauterne Sorbet

Juice of 2 lemons Juice of 1 orange

1 cup of Sauterne

Take cold syrup at 22° (syrup gauge) to bring the mixture to 150 on the syrup gauge. Mix and freeze.

Peach Sherbet

1 pint of peach pulp

Juice of 2 oranges

Juice of 1 lemon

1 pint of syrup at 300 by syrup gauge

2 whites of eggs 1 cup of sugar 1 cup of curacoa

The syrup should be cold when mixed with the fruit juice. Make an Italian meringue (boiled frosting) with the whites of eggs and sugar. When the syrup and fruit juice are frozen, and the meringue is cold, add the meringue and wine and turn the freezer a little longer.

Cardinal Sherbet

1 pint of raspberry juice 1 cup of pineapple juice 2 cups of syrup at 300 by the sugar thermometer Juice of 2 lemons

Juice of 1 orange 2 whites of egg 1 cup of sugar ½ cup of maraschino

Prepare as the peach sherbet. Omit the Italian meringue from a sherbet and the ice is less sweet and less smooth and is designated "Granite."

Strawberry Granite

1 pint of strawberry pulp 1 pint of syrup at 200 (no seeds)

Add champagne or white wine to reduce to 150, then freeze. Other fruit may be used in the same way.