Mint Sherbet

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 6 lemons
  • 2 oranges
  • 2 cups sugar
  • 2 cups water
  • 1 large bunch of fresh mint
  • 1 white of egg
  • 1 piece of green leaf, ½ size of a pea, (Burnett's)


Squeeze out the juice of the lemons and oranges. Over the peelings pour the cold water and put on the stove, allowing it to come to just the boiling point. Pour quickly over the sugar and mint, cut up fine. Cover and allow it to steep for one hour. Then strain over the fruit juice. Take the leaf green and add a little of the above mixture to it, stirring until dissolved and clear. Then put all together and when cold put into the freezer with the well beaten egg and freeze.

To be served in sherbet glasses, using sprigs of mint and maraschino cherries for garnishing. Serve with lamb.