Mint Sherbet from The Settlement Cook Book by Lizzie Black Kander
Squeeze out the juice of the lemons and oranges. Over the peelings pour the cold water and put on the stove, allowing it to come to just the boiling point. Pour quickly over the sugar and mint, cut...
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Fine-mesh sieve
- Spoon
- Egg separator
Ingredients
- 1 piece of green leaf, ½ size of a pea, (Burnett's)
- 6 lemons
- 2 oranges
- 1 large bunch of fresh mint
- 1 white of egg
- 2 cups sugar
- 2 cups water
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