The Times Picayune Publishing Company

Apple Sherbet

Sorbet aux Pommes

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Cupfuls of Sugar
  • 1½ Pints of Apple Juice
  • A Quart

Method

Take about a dozen Apples, pare, core and quarter. Put the sugar and water to boil, add the Apples, and when very tender strain all through a sieve. Add the juice of the lemon and set to freeze as in Ice Cream. (See directions for Freezing Ice Cream.) Serve as needed.