Cranberry Sherbet
Sherbet, sometimes spelled Sherbert, is a frozen dessert usually made with fruit purée, dairy (like milk or cream), egg whites or gelatin. It often includes citric acid, which adds a tangy, tart flavor. This version does not include dairy, but is otherwise what one might expect. It comes from Hospitality, published in 1922. This recipe yields a cranberry sherbet that is as tart as it is sweet. The combination of cranberry juice, orange juice, and sugar creates a balanced flavor profile; cranberry and orange need extra sweetness to really shine in desserts. The addition of egg whites provides the requisite light and airy texture, making it a perfect summer treat; the flavor of cranberries, however, makes it appropriate for winter holidays.
- 1 quart cranberry-juice
- Juice of five oranges
- 2 pounds granulated sugar
- 1 pint water
- 4 egg-whites
Place the water and sugar over the fire and cook until all the sugar is dissolved; then add the cranberry juice and the juice of the oranges. If too strong, add a little more water. Pour into an ice-cream freezer and freeze to a mushy consistency. Whip the whites of the eggs very stiff and stir into the cranberry mixture, then complete the freezing without stirring.