Recipe For Making Orange Sherbet With Syrup
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 745 of 825.
To any quantity of sugar syrup registering 28° by the syrup gauge add fruit juice to bring the density down to 20°; add also the juice of a lemon for each quart of mixture. One cup of lemon juice, or two cups of orange, strawberry or peach pulp and juice, will be required to reduce the density of about two cups and a half of syrup at 28° to 20°. To make this quantity of syrup boil one pint (one pound) of sugar and one quart (one pound) of water twenty minutes. Add to this quantity of mixture, before freezing, a teaspoonful of gelatine, softened in cold water and dissolved over hot water, or beat into it when frozen a meringue made by beating one fourth cup of syrup at the thread degree into the white of an egg beaten until foamy.