Canton Sherbet
Ingredients
- 4 cups water
- 1 cup sugar
- ¼ lb. Canton ginger
- ½ cup orange juice
- ⅓ cup lemon juice
Steps
- Cut ginger in small pieces, add water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and freeze. To be used in place of punch at a course dinner. This quantity is enough to serve twelve persons.
More recipes with ginger, orange or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.