American Sherbet

Secure some tin moulds to imitate high-shaped wineglasses, fill them with pure cold water, close them securely, and pack them in pounded ice. In the meantime mix in equal quantities some fruit syrup, wine and orange or lemon juice; almost any kind of fruit syrup may be used. Pour the mixture into a freezing-pot and work it well until frozen. The sherbet must not be frozen too firmly, yet it must be consistent enough to be piled up in pyramids in the ice glasses. When the water has frozen enough to take the form of the moulds, turn it out carefully, drain out any liquid that has not frozen, and fill up the ice glasses with the frozen syrup, piling it up high. Stand the glasses on a fancy dish and pass them round. If desired, the water may be colored before being frozen in the moulds, and a different color may be used in almost every mould; this will have a very pretty effect when served.

Carnot Sherbet

Have in readiness an orange water ice, in which mix a little carmine, kirsch and orange-flower water. It should be dressed in a small nest with a little bird perched on its edge; the bird, the inside and the bottom should be made of gum paste, and the outside of the nest should be imitated with spun sugar and the grass with fillets of angelica. It should be served immediately on its completion.

White-Cherry Sherbet

Remove the stems and stones from four breakfast cupfuls of large ripe white cherries, put them in a mortar, pound thoroughly so as to break the stones, and strain the juice into a freezer. Put the pulp into a saucepan with one teacupful of sugar and one breakfast cupful of water, and boil for a few minutes, in order to extract the flavor from the kernels, pass the mixture through a sieve into another saucepan and add one breakfast cupful of water and sugar. Boil for a minute or two, let the mixture cool, pour it into the freezer with the juice, add the whites of two eggs whipped to a froth, and the sherbet is then ready for use. A few whole cherries which have been cooked in syrup may be added to the mixture while it is still in the freezer.

Cream Sherbet

Thoroughly beat one ounce of caster-sugar into one pint of cream and the whites of six eggs previously beaten to a stiff froth. Dissolve one more ounce of caster-sugar in three quarts of water and pour this upon four lemons sliced thin; mix thoroughly with the other, strain, and put it into a freezer until ready for serving.

Kirsch Sherbet

Mix one quart of syrup at 35 degrees with the same quantity of Chablis, and pass it through a silk sieve into a freezer. Beat well with a spoon, and when well frozen add one-half teacupful of kirsch, mix again, put into the glasses, and serve.

Lemon Sherbet

Pare one lemon thin, and squeeze in the rind of two, taking care to keep back the pips. Mix with it four tablespoonfuls of loaf sugar and one breakfast cupful of water. When the sugar has dissolved pour in two breakfast cupfuls of water. Strain and use. It may be iced or not, as desired.

Orange Sherbet

Put a tablespoonful of gelatine in a little cold water to soak, and then pour over one breakfast cupful of boiling water to dissolve it. Turn it into a basin with the juice of ten large oranges, and add two breakfast cupfuls of sugar, and three of water. Mix well and when quite cold it is ready for use. The juice of a lemon may be added if the oranges are too sweet.

Pineapple Sherbet

Soak a tablespoonful of gelatine in a couple of tablespoonfuls of cold water for two hours; peel a large pineapple, cut out the eyes and discolored parts and chop fine, mixing with it two breakfast cupfuls of caster-sugar. Dissolve the soaked gelatine in half a pint of boiling water, then stir this and half a pint of cold water in with the pineapple; pour the whole preparation into a freezer and freeze. When done, the sherbet should be white and creamy,

Strawberry Sherbet

Remove the stems from one pound or so of strawberries, mash the fruit, mix with it the juice of a lemon, one tablespoonful of orange-flower water, and three pints of water. In the course of four hours' time strain the juice off the strawberries into another basin, pressing them to extract as much juice as possible. Mix with the juice one pound of double-refined sugar, and stir it until the sugar has dissolved; then strain it and pack it in ice for an hour.

Sherbet, Waldorf Style

Put two pounds of sugar and one quart of water into a saucepan and boil it to a syrup. Put four ounces of stoned raisins into a basin with five ounces of chopped figs, half a dozen cloves, and a small piece of cinnamon. Pour the syrup over the above ingredients, and leave it till cool. Strain and color the syrup a delicate pink with a little prepared cochineal, add the juice of six oranges, two lemons and a small quantity of cinnamon, three or four cloves and one quart of port wine. Turn the mixture into the freezer and freeze it. When frozen take the cloves and cinnamon out of the mixture, add the scalded raisins and figs, one-half pound of muscatel grapes, and one-fourth pound of blanched almonds. When well incorporated the sherbet is ready for use.

Sherbets With Champagne

Mix one-fourth pint of champagne with one pint of syrup, and add the juice of one lemon and two sweet oranges, also the thinly-peeled rind of the lemon. In a quarter of an hour strain the mixture through a fine hair-sieve and give it eighteen degrees at the syrup scale (see Sugar Boiling). Turn the sherbet into a freezer, and work it with a spatula until set; then mix with it by degrees one-fourth pint more of champagne that has been stirred in with a little syrup. Serve the sherbet in ice glasses.