Rapsed lemon sherbet

Eliza Acton

all details

An old school recipe with a fabulous lemon hit.

Colonial gastronomer Jacqui Newling making colonial style lemon sherbert.
Photo: Danielle Smith

Ingredients

  • 2 lemons
  • 8 sugar cubes
  • 2 tbsp granulated white sugar
  • Water

Method

If using lemons bought in a store, pour boiling water over them to remove excess wax and pat dry before using.

Rub the skins of two lemons with the sugar cubes, using four cubes a lemon. To do this, rub the skin of the fruit with the cubes until the colour leaves the skin and has been absorbed by the sugar. The cubes will break down in the process.

Scrape them into a small bowl. Add two tablespoons of granulated white sugar and a splash of hot water. Stir until the sugar is dissolved. Squeeze the juice from the lemons, strain and add sugar mixture.

To serve, add one litre of cold water and stir well. Add more sugar to taste, if necessary.

Adapted from Eliza Acton's recipe for Excellent Portable Lemonade, Modern Cookery for Private Families, 1845.

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July