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Prep 10 mins
Cook 1 hr
I have not made this yet but it sounds great! Found in the July 1911 issue of "Keith's Magazine on Home Building" published in Minneapolis, MN. From the Table Chat section, by Beatrice D'emo. Original text included in directions with my comments. Servings and cooking times are a guess.
- Tutti frutti ice cream is well known but tutti frutti sherbet is a novelty. To make it, simmer half a pound of pared and quartered peaches, sweetening them to taste. Rub them through a sieve, and also rub through the pulp of three bananas.
- Squeeze into this pulp the juice of three oranges and three lemons, or use the juice to force the pulp of the peaches and bananas through the sieve.
- Boil three cupfuls of granulated sugar with three cupfuls of water for twenty minutes, then strain into the fruit pulp. Let cool, then freeze as usual (I assume this means with an ice cream freezer).
- This makes a good refreshment for a midsummer evening party and is a sort of punch and ice combined.