Name: Raspberry Sherbet
Ingredients: 14 pint of water 4 lb; 2 lemons boil the water

Raspberry Sherbet

Ingredients

14 pint of water 4 lb
2 lemons boil the water

Directions

Make the syrup

Combine 14 pint raspberry juice, 14 pint water, 4 lb sugar, and juice of 2 lemons.
Boil the water and sugar together for 20 minutes.

Finish the sherbet

Add the lemon and raspberry juice.
Strain through muslin.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Sugar (in the method): Sweetens the sherbet and keeps it soft and scoopable when frozen.
Raspberry juice (in the method): Provides the main flavour and colour of the sherbet.
Lemon juice: Adds acidity that brightens the raspberry flavour.

“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.