Victorian Sherbet Punch Recipe

drinks and beverages
author pic


 Updated 01/04/2017

 See comments

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
(see measure conversions for more information on quantites)


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

Prep Time: 260 minutes

Cook Time: 6

Yield: 2 - 4 servings


E-mail (Will not appear online)
Powered by Comment Script