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Grape Sorbet (sorbet de raisin)

Erken's grape sorbet 1914: a clarified sugar syrup steeped with citrus zest, mixed with lemon and orange juice, half-frozen, then stirred with strained grape purée, sherry and elderberry juice; served barely frozen in shallow glasses.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 514 (falt i det fri)

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About the dish

Sorbet was served by Erken after the starters, that is, before the roast, as a light, barely frozen refreshment. Egg white and crushed eggshell were used to clarify the sugar syrup, an old confectioner's technique.

How to make it

  1. 1

    Boil the syrup

    Boil sugar, cream of tartar, water, the stiffly whipped egg white and the crushed eggshell together to a smooth syrup.

  2. 2

    Steep with zest

    Pour the boiling syrup over orange and lemon zest with all the white cut away. Cover and let it stand until the syrup is cold.

  3. 3

    Add juice and strain

    Stir in the lemon and orange juice, and strain the mixture through a fine sieve.

  4. 4

    Half-freeze

    Freeze the mixture in an ice cream machine, or in the freezer with stirring, until it is half-frozen.

  5. 5

    Grapes and wine

    Press the grapes through a fine sieve and stir the purée into the sorbet along with the sherry and elderberry juice.

  6. 6

    Re-freeze and serve

    Freeze a few minutes more, until the mixture is again half-frozen. Serve at once in shallow glasses; add a little fresh fruit sprinkled with maraschino if desired.

Changes from the original

Quantities are converted to modern units (wine glass ≈ 1 dl, knife-point ≈ ¼ tsp). A hair sieve is replaced with a fine sieve, and freezing is described for an ice cream machine or freezer with stirring instead of a hand-cranked freezing machine.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 514) → 1949 (korrekturlest, s. 592)~49% av teksten endretfjernetlagt til
1 1/2 (Sorbet de raisin.) 1½ kg. sukker melis 1 knivsod knivsodd kremortartari 1 l. vand vann 1 eggehvite eggekvite og 1 eggeskal eggeskall 6 citroner sitroner 2 appelsiner 1/4 ¾ kg. druer 1 vinglas vinglass sherry 1 vinglas hyldebærvand. vinglass hyldebærvann. Sukker, kremortartari, vand, vann, den stivvispede eggehvite og knuste eggeskal eggeskall kokes til en jevn sirup. Denne heldes helles kokende over appelsin- og citronskallet, sitronskallet, hvorfra alt hvitt er bortskaaret, tildækkes, staar bortskåret, tildekkes, står til siruppen sirupen er kold, tilsættes citron- tilsettes sitron- og appelsinsaften. Siles og halvfryses. Druerne Druene presses gjennem haarsigt, hårsikt, irøres vinen og hyldebærvandet. hyllebærvannet. Fryses nogen noen minutter længer, lenger, til det igjen er halvfrossent. Serveres i flate glas; glass; ganske litet, lite, frisk frugt, stænket frukt, stenket med litt maraschino, kan lægges legges i. Serveres øieblikkelig.

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Frequently asked questions

Why are egg white and crushed eggshell used in the syrup?
They are used to clarify the syrup: the stiffly whipped egg white and the crushed eggshells gather impurities as the syrup boils, and the sorbet is strained afterward so it becomes clear.
How should the lemon and orange zest be treated?
All the white pith should be cut away. The boiling syrup is poured over the zest, covered and left until the syrup is cold - then the aroma draws out. After that the lemon and orange juice are added.
When are the grapes and wine added?
The mixture is half-frozen first. Then the grapes are pressed through a fine sieve, sherry (1 wine glass) and elderberry water (1 wine glass) are stirred in, and the sorbet is frozen a few minutes more until it is again half-frozen.
How is the grape sorbet served?
In shallow glasses, immediately once it is done. You can add a little fresh fruit sprinkled with a little maraschino. The recipe is intended for 10 servings (Stor kokebok 1914, p. 514).

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