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Fruktis og sorbet

12 recipes · Is

12 fruktis og sorbet recipes from the “Big Cookbook,” in the is category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pineapple Ice II (glace à l'ananas)

    Pineapple Ice II from Erken's Stor kokebok 1914: a sugar syrup of 750 g sugar and 1.5 l water is boiled 30 min, then the juice of 8 lemons and 250 g pineapple in cubes are added and frozen. Serves 12.

  • Orange and Lemon Sorbet

    Orange and lemon sorbet from Henriette Schønberg Erken's Stor kokebok (1914).

  • Orange Ice (glacé à l'orange)

    Orange ice from Erken 1914: a sugar syrup of 750 g sugar and 1 l water, the peel of 4 oranges steeped in the hot syrup, then the juice of 8 oranges and 1 lemon added before freezing. About 8 servings.

  • Banana Ice Cream II (glace aux bananes)

    Banana ice cream II (Erken 1914): a cooled sugar syrup (500 g sugar, 1 l water) blended with the mashed flesh of 1.25 kg bananas, 1.5 dl maraschino liqueur, and the juice of 2 lemons, optionally strained, then frozen.

  • Fruit Ice (glaces aux fruits)

    Erken's basic recipe for fruit ice (1914): a clear sugar syrup of 300 g sugar and 3.5 dl water is mixed with 1 l fruit purée or juice, the juice of 1 lemon and optionally liqueur; cream is added for ices of red berries. Freezing time at least 1 hour longer than cream ice.

  • Strawberry Ice Cream II (glace aux fraises)

    Strawberry Ice Cream II (Erken 1914): 500 g sugar and 3.5 dl water boiled to a syrup, blended with 1 l strawberry juice/purée and the juice of 1 lemon, then frozen. Raspberry ice cream is made the same way.

  • Mandarinis (Glacé aux Mandarines)

    Mandarinis from Erken's Stor kokebok (1914): a boiling sugar syrup is mixed with the flesh of 4 mandarins, strained, combined with the juice of 6 mandarins, 2 oranges, and 1 lemon, and frozen. Often served in hollowed-out citrus shells.

  • Melon Ice (glace au melon)

    Melon ice (Erken 1914): 0.5 l melon flesh, 0.5 l sugar syrup, juice of 2 oranges and 1 lemon, orange essence; made like banana ice and frozen.

  • Rosehip Ice Cream

    Rosehip ice cream (Erken 1914): 4 dl rosehip puree (or 1 l fresh rosehips cooked soft and strained) mixed with 6 dl cooled sugar syrup (200 g sugar, 7 dl water) and strained lemon juice, then frozen.

  • Punch à la romaine

    Punch à la romaine from Erken's "Stor kokebok" 1914: sugar syrup mixed with white wine/champagne and citrus, half-frozen and combined with cooked meringue, spiked with rum and served half-frozen in glasses; 1 liter for 10 people.

  • Lemon Ice (glacé au citron)

    Lemon ice from Erken 1914: a sugar syrup of 750 g sugar and 1 l water is cooled, the zest of 3 lemons steeps for 3 hours in the cold syrup, the juice of 8 lemons is added and everything is frozen. About 8 servings.

  • Gooseberry ice cream

    Erken's gooseberry ice cream (1914): unripe gooseberries are boiled and strained, mixed with a lemon-sugar syrup and cream, and the rest of the cream is whipped stiff and folded in before freezing.