Sherbets, like ice cream, were made at home in the recent past. Many people preferred these recipes over ice cream because they were cheaper and easier to make. They are also a great way to use up excess fresh fruit.
Winter Red Sherbet Recipe from 1938
- 1 lb. fresh cranberries
- 2 cups water
- 1-1/4 cups sugar
- 3/4 cup orange juice
- 1/4 cup pineapple juice
- juice of 1 lemon
- grated rind of 1/2 orange
- 2 egg whites
Cook cranberries for 10 minutes, rub through coarse sieve. Measure pulp. Use 2 cups. Add sugar, juices, salt and rind. Cool. Beat egg whites until stiff and dry. Fold into cranberry mixture. Freeze. [1]
Grape Juice Sherbet From 1915
Mix 1-2 pint of grape juice, juice of one lemon and 1 heaping teaspoonful of gelatin dissolved in boiling water. Freeze quickly. Add beaten white of 1 egg just before finish. [2]
Cherry Sherbet From 1915
Wash and stone 1 quart of sour cherries. Boil 2 cups of sugar with 1 quart of water; when slightly cool add the cherries and stir thoroughly. Press through fruit sieve and freeze. If sweet cherries are used, 1 cup of sugar will be sufficient and add the juice of 1 lemon. [3]
Pineapple Sherbet From 1911
Take 1 tablespoon of gelatin and dissolve it in 1/2 pint of warm water. After it is dissolved add another 1/2 pint of water, 1 pint of sugar and 1 can of pineapple, chopped fine and added with the juice. Then freeze. [4]
Watermelon Sherbet From 1920
This is as pretty as it is palatable. First carefully scrape the red pulp from a ripe watermelon, saving all the juice; to two quarts of the liquid and pulp add one cup of sugar and one of minced pecan nuts; when partly frozen, stir in the beaten whites of two eggs and finish freezing. Serve in a watermelon shell resting on a mat of leaves. [5]
A Special Strawberry Sherbet From 1921
This strawberry sherbet is almost as good as ice cream, but requires only a fraction of the expense or trouble.
- 1 quart berries
- 2 cups sugar
- 2 cups water
- 2 egg whites
Wash the strawberries lightly and put them through the potato ricer. This may be done without capping them. Add the pulp and juice to the sugar and water and freeze it to the consistency of mush. Open the freezer and fold in the whipped egg whites. Then continue to freeze it until stiff.
This will make two quarts when frozen and serve from eight to ten portions of delicious, feathery sherbet. [6]
Coffee Sherbet Recipe From 1920
Mix three cups of clear strong coffee with one cup of sugar and a pinch of salt. When the sugar has dissolved, freeze until thick, but not hard, then serve in tall glasses, each topped with whipped cream which may be plain or slightly sweetened and flavored with vanilla. Serve at once. [7]
