Canton Sherbet

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups water.
  • 1 cup sugar.
  • ¼ lb. Canton ginger.
  • ½ cup orange juice.
  • ⅓ cup lemon juice.


Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.