  Acacia flowers sherbet/
Serbet de flori de salcim
1 3/4 lbs/750 g acacia flowers, 2 lbs/1 kg sugar, 1 qt/1 l water, juice from 1/2 lemon Back to Violet sherbet
Clean the acacia flowers as for rose preserves and set to boil with 1 qt/1 l of water. After a couple of minutes of boiling, remove from heat, cover, let cool off, then strain through cheese cloth. Set the strained liquid to boil with the sugar (preferably lump sugar), at low heat to start with and after removing all foam, at medium heat. Wipe the inner walls of the pot with a clean, wet cloth and let boil until thickened. When tepid, beat the mixture, adding the lemon juice gradually, at the end.
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Almond sherbet/
Serbet de migdale
Pits from 2 lbs/1 kg sweet almonds, 2 lbs/1 kg sugar, 4 qts/4 l water, 2 tablespoons ground sweet almonds, 2-3 bitter almonds
Wash the wooden pits well. Set to boil for 1/2 hour. Strain through cheese cloth and set 1 qt/1 l of the liquid to boil with the sugar. When the syrup has thickened and has cooled off partially, start beating the mixture. At the end, add two tablespoons of ground sweet almonds and 2-3 ground bitter almonds.
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Bitter cherry sherbet/
Serbet de cirese amare
2 lbs/1 kg bitter cherries, 2 cups water, 2 lbs/1 kg sugar, juice from 1/2 lemon
Wash the cherries and set to boil with the water for 15 minutes. Remove from heat, let cool and strain. Strain the liquid again through cheese cloth. Add sugar and boil at low heat to start with and at medium heat after all foam has been removed. When well thickened, remove from heat, let cool and then beat the mixture, gradually adding the lemon juice at the end.
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Caramelized sugar sherbet/
Serbet de zahar ars
2 lbs/1 kg sugar, 4 oz/100 g sugar for caramelizing, 0.6 qt/0,6 l water
Caramelize the sugar, add the water and strain through a cloth. Add the sugar and set to boil. Then follow the procedure for chocolate sherbet. Back to Coffee sherbet
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Chocolate sherbet/
Serbet de ciocolata
7 oz/200 g chocolate (or 2 heaping tablespoons cacao), 2 lbs/1 kg sugar, 0.7 qt/0,7 l water, 1 teaspoon lemon juice
Set the water and sugar to boil at very low heat. Remove foam, wipe the inner walls of the pot with a wet cloth and then increase the heat. When the syrup is almost thickened, add the grated chocolate or cacao dissolved in a little tepid water. Let thicken, then beat the mixture, gradually adding the lemon juice at the end. Back to Caramelized sugar sherbet Back to Vanilla sherbet
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Coffee sherbet/
Serbet de cafea
2 lbs/1 kg sugar, 0.5 qt/0,5 l water, 2 cups strong concentrated strained coffee
Prepare like the caramelized sugar sherbet, adding 2 cups of concentrated and strained coffee when boiling the sugar.
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Raspberry sherbet/
Serbet de zmeura
2 lbs/1 kg sugar, 2 cups water, 1 lb/500 g raspberries, 1 tablespoon lemon juice
Clean and wash the raspberries. Boil with the water for a few minutes. Strain through cheese cloth. Boil the resulting liquid with the sugar, removing the foam. Wipe the inner walls of the pot with a wet cloth, then increase the heat until the sherbet is thickened. Start beating the mixture while warm. When it starts to whiten, add the lemon juice. If it appears to be too hard, thin with a tablespoon of raspberry juice. Back to Strawberry sherbet Back to Wild strawberry sherbet
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Roasted hazelnut sherbet/
Serbet de alune prajite
5 oz/150 g hazelnuts, 2 lbs/1 kg sugar, 3 cups water
Moisten the sugar with the water and set to boil at low heat to start with. Remove foam, wipe the inner walls of the pot with a wet cloth, increase the heat and let boil until the sherbet is thick. Let cool a little and then start beating. Towards the end, add the roasted, peeled and ground hazelnuts and beat until ready.
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Rose petal sherbet/
Serbet de trandafiri
2 lbs/1 kg sugar, 0.75 qt/0.750 l water, 5 oz/150 g rose petals, juice from 1/2 lemon
Remove the white parts from the petals. Rub with some lemon juice and set to boil with the water. After a few minutes of boiling, remove from heat, cover and let sit for 10-15 minutes. Then strain through a cloth. Set to boil the rose liquid with the sugar, remove foam, wipe the inner walls of the pot with a wet cloth and let boil at high heat until thickened. Start beating while warm and when it starts to whiten, add the lemon juice. If the sherbet appears too hard, you may thin with a tablespoon of rose liquid or lemon juice.
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Strawberry sherbet/
Serbet de capsuni
2 lbs/1 kg sugar, 2 cups water, 1 lb/500 g strawberries, 1 tablespoon lemon juice
Prepare like the raspberry sherbet.
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Vanilla sherbet/
Serbet de vanilie
2 lbs/1 kg sugar, 1/2 vanilla stick, 0.6 qt/0,6 l water
Boil the sugar with the water and the vanilla split in two. Continue as for the chocolate sherbet.
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Violet sherbet/
Serbet de violete
Same quantities as for acacia sherbet
Prepare the same way as for acacia sherbet.
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Wild strawberry sherbet/
Serbet de fragi
2 lbs/1 kg sugar, 2 cups water, 1 lb/500 g wild strawberries, 1 tablespoon lemon juice
Prepare the same way as for raspberry sherbet.
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