Currant Sherbet
Ingredients
Directions
Prepare the gelatin
Soak the gelatin in cold water for half an hour, enough to cover it.
Dissolve the gelatin in 2 pints boiling water.
Make and freeze the sherbet
Mix the dissolved gelatin with 1 pint cold water, sugar, salt, lemon juice, and currant juice.
Freeze the mixture.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a light, firm body as the sherbet freezes.
- Lemon juice
- Adds acidity that brightens the sweetness and sharpens the currant flavour.
- Currant juice (in the method)
- Supplies the main fruit flavour and colour of the sherbet.
The step that matters
Soaking the gelatin. Gelatin must hydrate in cold water before it is dissolved in hot water. Dissolving it dry or skipping the soak can leave lumps and uneven setting in the frozen mixture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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