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Muscat Sherbet

  • 1 cup sugar
  • 1 tablespoon gelatine
  • Juice of 4 lemons
  • Grated rind 1 lemon
  • 1 cup sherry
  • 2 eggs (whites)
  • 2 tablespoon powder sugar
  • Green coloring
Dissolve one cup of sugar in one pint of boiling water, take from the fire and add gelatine which has been soaked until soft into two equal parts a cup of water; add the juice of lemons and the grated rind; let stand with patience for half and hour, then strain. Add sherry and three cups of cold water and color green, remembering that freezing lessens all colors, and it is to be a pretty pale green when served. Turn into the freezer, when half frozen, add meringue made by beating together the whites of eggs and powdered sugar until stiff and glassy. Finish the freezing, pack and set away until serving time.
Submitted by Cassyjean - Torrington, CT Jun 23, 2009
15 min 30 min 45 min
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