Frigidaire Sherbets and Ices
Reading edition
· Sherbets are distinguished from Ices in that they contain fruit juices with the addition of milk or cream, while Ices contain mainly fruit juices and water.
These desserts are easily prepared and excellent results will be obtained when directions are followed closely.
Orange Cream Sherbet
six to eight servings
³⁄₄ cup granulated sugar ³⁄₄ cup water Grated rind of 1 orange 1¹⁄₂ cups orange juice 1 tablespoon lemon juice ¹⁄₂ cup coffee cream ¹⁄₁₆ teaspoon salt
Cook sugar and water slowly for ten minutes. Add grated rind to syrup and continue cooking for several minutes. Strain. Add syrup to fruit juices. Cool. Pour into freezing tray and allow to freeze. When frozen, remove to bowl and whip with electric or hand beater until mix becomes light and creamy. Add coffee cream. Pour into freezing tray and finish freezing. If ingredients should separate, stir mixture again with a spoon. See page 4 for instructions on use of Cold-Control.
Strawberry Ice
six to eight servings
1 pint fresh strawberries (measured after cleaning) 1 cup sugar Juice of ¹⁄₂ lemon ¹⁄₂ cup water
Crush the berries. Add sugar, lemon juice, and water. Press through fine sieve. Pour into Frigidaire freezing tray and freeze firm. Remove to mixing bowl and whip until very light. Return quickly to freezing tray and allow to finish freezing. (Vary the sugar as the fruit requires.) See page 4 for use of Cold-Control.
Pineapple Milk Sherbet
six to eight servings
²⁄₃ cup granulated sugar ¹⁄₂ cup pineapple juice 1 tablespoon lemon juice 1 teaspoon grated lemon rind 1 pint milk
Combine sugar, pineapple juice, lemon juice and lemon rind. Add the milk and stir until the sugar is thoroughly dissolved. Pour into Frigidaire freezing tray and freeze firm. Remove to mixing bowl and beat until mixture is light and creamy. Return quickly to freezing tray and finish freezing. See page 4 for instructions on use of Cold-Control.
Cranberry Ice
six to eight servings
1¹⁄₂ cups sugar 3 cups water 1 lb. cranberries Grated rind of 1 orange Juice of 1 orange
Combine sugar and water and cook for five minutes. Add cranberries. Cook for five minutes after they have reached the boiling point. Strain and cool. Add grated rind and juice of 1 orange. Pour into tray, and freeze. Stir with wooden fork in the tray, or remove frozen mix to mixing bowl and beat until light and creamy. Return to freezing tray and finish freezing without stirring. See page 4 for use of the Cold-Control.
Lemon Milk Sherbet
six to eight servings
1¹⁄₄ cups granulated sugar ¹⁄₃ cup lemon juice Grated rind of 1 lemon ¹⁄₄ teaspoon lemon extract 1 pint milk
Combine sugar, lemon juice, lemon rind, and flavoring. Add milk and stir until the sugar is thoroughly dissolved. Pour into Frigidaire freezing tray and freeze firm. Remove to mixing bowl and beat with electric or hand beater until mixture becomes light and creamy. Return quickly to freezing tray and allow to finish freezing. See page 4 for use of Cold-Control.
Raspberry Freeze
about six servings
1 cup sugar 2 cups hot water 1 quart fresh raspberries (measure after cleaning) 4 tablespoons lemon juice 4 tablespoons orange juice ¹⁄₄ teaspoon salt
Cook the sugar and hot water together for about 5 minutes; add raspberries (which have been run through a puree strainer), fruit juices and salt. Cool. Pour into freezing tray and freeze. Remove from tray, whip with an electric or hand beater and return to tray to finish freezing. See page 4 for use of Cold-Control.
Apricot Sherbet
eight to ten servings
¹⁄₂ cup water ¹⁄₄ cup granulated sugar 1 cup apricot pulp 1¹⁄₂ tablespoons lemon juice 1 cup apricot juice ¹⁄₁₆ teaspoon salt ¹⁄₂ cup top milk
Cook water and sugar slowly for ten minutes. Cool. Run apricots through puree strainer. Add lemon juice, apricot juice, salt and syrup, and ¹⁄₂ cup top milk. Pour into freezing tray and freeze until firm. Remove to mixing bowl and whip with electric or hand beater until mix becomes light and creamy. Return to tray and finish freezing. See page 4 for instructions on use of Cold-Control.
Lime Ice
four to six servings
²⁄₃ cup sugar ¹⁄₁₆ teaspoon salt 1 pint water ¹⁄₂ cup lime juice Green food coloring
Cook sugar, salt and water slowly for ten minutes. Add to strained lime juice. Cool. Add green food coloring. Pour into Frigidaire freezing tray and freeze firm. Remove to mixing bowl and beat until mixture is very light. Return to Frigidaire and finish freezing. See page 4 for use of Cold-Control.
Lemon Ice
four to six servings
³⁄₄ cup granulated sugar 1 pint water ¹⁄₂ cup lemon juice ¹⁄₁₆ teaspoon salt
Cook sugar and water slowly for ten minutes. Cool. Add to strained lemon juice; add salt; pour into tray and freeze firm. Remove to mixing bowl and beat with electric or hand beater until mixture becomes light and creamy. This should be done as quickly as possible, in order to prevent melting. Return to freezing tray and allow to freeze without further agitation. See page 4 for use of Cold-Control.
