Tutti Frutti Sherbet Recipes
TUTTI FRUTTI SHERBET
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.
Provided by flower7
Categories Frozen Desserts
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 148, Fat 0.1, Sodium 1.7, Carbohydrate 38.2, Fiber 1.4, Sugar 35.1, Protein 0.6
TUTTI-FRUTTI JAM
1983 Second Prize winner Yield: Makes about 7 half-pints.
Provided by Stormy Stewart @karlyn255
Categories Jams & Jellies
Number Of Ingredients 7
Steps:
- Wash, pare, core, and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. Remove from heat and skim. Spoon into hot sterilized jars and seal.
- I always boil water bath after but recipe doesn't say to
FRUIT SHERBET
I found this recipe in a newspaper clipping that my mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
Provided by Mary Ann Benzon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 93.6 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 26.9 mg, Sugar 87.6 g
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