SHERBETS

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

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Sufficient to Serve Six

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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

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Sufficient to Serve Six

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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

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Sufficient to Serve Six

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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

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Sufficient to Serve Six

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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

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Sufficient to Serve Six

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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.