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Fruit ices and sorbets

12 recipes · Ice cream

12 fruit ices and sorbets recipes from the “Big Cookbook,” in the ice cream 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 Big Cookbook (1914): sugar syrup boiled with lemon juice and diced pineapple, then 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: orange peel steeped in hot sugar syrup, then orange and lemon juice added before freezing. About 8 servings.

  • Banana Ice Cream II (glace aux bananes)

    Banana ice cream II from Erken 1914: cooled sugar syrup blended with mashed bananas, maraschino liqueur and lemon juice, optionally strained, then frozen.

  • Fruit Ice (glaces aux fruits)

    Erken's basic fruit ice recipe (1914): sugar syrup mixed with fruit purée or juice, lemon juice and optionally liqueur; cream is added for red berries.

  • Strawberry Ice Cream II (glace aux fraises)

    Strawberry Ice Cream II from Erken (1914): sugar syrup blended with strawberry juice or purée and lemon juice, then frozen. Raspberry ice is made alike.

  • Mandarinis (Glacé aux Mandarines)

    Mandarin ice from Erken (1914): sugar syrup with mandarin flesh and juice of mandarins, oranges and lemon, frozen and served in hollowed 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 from Erken 1914: rosehip purée mixed with cooled sugar syrup and lemon juice, then frozen. Can be made with fresh rosehips cooked soft.

  • Punch à la romaine

    Punch à la romaine from Erken's Big Cookbook (1914): sugar syrup with wine and citrus, half-frozen with meringue and rum, served half-frozen in glasses.

  • Lemon Ice (glacé au citron)

    Lemon ice from Erken 1914: lemon zest steeped in cold sugar syrup, the juice of 8 lemons added and everything frozen. About 8 servings.

  • Gooseberry ice cream

    Erken's gooseberry ice cream (1914): unripe gooseberries boiled and strained, mixed with lemon-sugar syrup and cream, frozen with whipped cream folded in.