Apple Sherbet

Sorbet aux Pommes

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Sugar
  • Pints of Apple Juice
  • A Quart of Water
  • The Juice of a Lemon


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.