Tutti Frutti Sherbet

"I have not made this yet but it sounds great! Found in the July 1911 issue of "Keith's Magazine on Home Building" published in Minneapolis, MN. From the Table Chat section, by Beatrice D'emo. Original text included in directions with my comments. Servings and cooking times are a guess."
 
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Ready In:
1hr 10mins
Ingredients:
6
Serves:
20
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ingredients

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directions

  • Tutti frutti ice cream is well known but tutti frutti sherbet is a novelty. To make it, simmer half a pound of pared and quartered peaches, sweetening them to taste. Rub them through a sieve, and also rub through the pulp of three bananas.
  • Squeeze into this pulp the juice of three oranges and three lemons, or use the juice to force the pulp of the peaches and bananas through the sieve.
  • Boil three cupfuls of granulated sugar with three cupfuls of water for twenty minutes, then strain into the fruit pulp. Let cool, then freeze as usual (I assume this means with an ice cream freezer).
  • This makes a good refreshment for a midsummer evening party and is a sort of punch and ice combined.

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RECIPE SUBMITTED BY

I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
 
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