Royal Sherbet

Sorbet a la Royale

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Fine Louisiana Oranges
  • 2 Tablespoonfuls of Brandy
  • 2 Tablespoonfuls of Orange Syrup

Method

Take fine, fresh Louisiana Oranges and press out all the juice, and mash the pulp and strain through a sieve. To each pint of juice allow two tablespoonfuls of Brandy and two of Orange Syrup. Sweeten to taste and freeze and serve according to the directions given for preceding Punches.