Victorian Sherbet Punch Recipe
An interesting old recipe for a Victorian chilled drink that evokes the famous fizzy sweet known as sherbet. Be careful serving raw egg to vulnerable groups.
- 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
- 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.
Prep Time: 260 minutes
Cook Time: 6
Yield: 2 - 4 servings
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