The 1901 Cookbook Archive
No. 3344 — Lemon Sherbet
English historical translation of Molokhovets recipe No. 3344 from the 1901 Russian cookbook, retaining original methods and measures.
Rub 2 pounds sugar over the zest of 3 lemons and squeeze their juice. Add 1 small glass water to the scented sugar and heat gently, stirring until dissolved.
Pour in the lemon juice, increase the fire and boil until it begins to set like jelly and feel sticky to the fingers.
Remove the saucepan and stir with a wooden pestle in one direction, skimming and adding a few drops of lemon juice at a time to whiten the mixture, until it thickens.
Transfer to a wide jar and tie closed. Serve by the spoonful with water or tea.
Historical editorial note: Touch-testing hot syrup with fingers is a historical practice and risks burns.
Original source: Read Russian recipe No. 3344. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.