SAMPLE RECIPE From:
"
LONG LOST RECIPES OF AUNT SUSAN"
[Children like this rosy fruit sherbet because they think they are getting to eat their dessert first.- Editor]
CRANBERRY SHERBET
2 cups fresh cranberries
1 cup water
1 cup sugar
Juice of 1 lemon
Cook the berries in water for 10 minutes, or until their skins begin to pop. Force them through a sieve or colander to remove the skin and seeds. To this pulp, add the sugar and lemon juice and freeze to a mush. Remove from the freezer and beat before refreezing. Serve in your prettiest sherbet glasses as the perfect accompaniment for your holiday turkey. Ices served with your entree or between courses are SO continental!
- Recipe from Aunt Susan’s 1936 Cooking School