Beverage Recipes > Victorian Sherbet Punch

How to make Victorian sherbet punch:
An interesting old recipe for a Victorian chilled drink.


8oz granulated sugar
1/2 pint water
finely grated rind 1 lemon
strained juice of 3 lemons
4 fluid oz rum, chilled
4 fluid oz brandy, chilled
1 egg white beaten until stiff.
1 1/2 oz icing/confectioner's sugar, sifted
(see measure conversions for more information)


- Mix the sugar with 1/4 pint of the water.
- Put in a saucepan over a medium heat and stir until the sugar is dissolved.
- Bring to the boil and boil for 2 minutes.
- Remove from the heat.
- Add the rest of the water.
- Add the lemon rind and juice and chill.
- Strain the mixture into a suitable container and freeze for 3-4 hours.
- Whisk the mixture every 30 minutes until it is softly frozen.
- Whisk in the rum and refreeze.
- Whisk in the brandy and return to the freezer.
- When needed remove from freezer and leave to soften for a few minutes
- Whisk the icing sugar into the egg white.
- Blend into the frozen mixture.
- Serve in chilled glasses.