Recipes For Making Peach Sherbet
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 744 of 825.
Peach Sherbet From Fresh Fruit Recipe (Italian Method)
1 quart of peach pulp. 1 1/2 cups of sugar, or sugar syrup at 32° to bring the density of the mixture to 20° by the syrup gauge. 1 cup of orange juice. Juice of one lemon.
Mix and freeze as usual.
Peach Sherbet Recipe (American Method)
1 quart of water. 10 peach kernels. 2 cups of sugar. The juice of two oranges. 1 teaspoonful of gelatine. The juice of one lemon. 1 1/2 cups of peach pulp.
Boil the water, peach kernels and sugar twenty minutes; add the gelatine softened in two tablespoonfuls of cold water and strain. When cold add the peach pulp (peaches pared, stoned and the pulp passed through a ricer or sieve), the orange and lemon juice. Freeze as usual and serve from the freezer or mould.