Raspberry Sherbet

Original Recipe

Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine. Mash the berries and sugar together and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of the water to the berries and strain. Dissolve the gelatine in half a pint of boiling water, add this to the strained mixture and freeze.

Ingredients

grocery
  • 2 quarts of raspberries
  • 1 cupful of sugar
  • 1 pint and a half of water
  • 1 large lemon
  • 1 tablespoonful of gelatine
  • 2 hours
  • 1 pint of the water to the berries and strain
  • 1 pint of boiling water

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Instructions

  1. 1

    Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine.

  2. 2

    Mash the berries and sugar together and let them stand two hours.

  3. 3

    Soak the gelatine in cold water to cover.

  4. 4

    Add one pint of the water to the berries and strain.

  5. 5

    Dissolve the gelatine in half a pint of boiling water, add this to the strained mixture and freeze.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)