Orange Sherbet

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Squeeze the juice from a dozen oranges; pour boiling water on the peel, and cover it closely. Boil water and sugar (a pint to a pound) to a syrup; skim it clear; when all are cold, mix the syrup, juice and peel with as much water as may be necessary to make a rich orangeade; strain it, and set the vessel containing it on ice. Or it may be made the same as lemonade, using one lemon with half a dozen oranges.