2 cup dried apricots
1/2 cup orange juice
1 1/2 cup sugar
2 1/4 cup water
2 egg whites
Directions
Cook apricots and water until done. Drain. If there isn't two cups
liquid left add water. Add sugar to liquid and cook until well
disolved. Cool. Mash apricots. Add orange juice. Add both to chilled
syrup. Put in freezer. When firm, place in well chilled bowl. Add
unbeaten egg whites. Beat until fluffy. Return to freezing
compartment. This recipe makes a lot of sherbet.
Servings: 20 servings
Apricot Orange Sherbet Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient cook books were just basic pictorial instructions for meal preparation.
Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius informs us how the Roman chefs were skilled in the use of many herbs and spices, including some that we all recognise like basil, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new tastes created a torrent in recipe publications, most of which still exist in private collections. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Apricot Orange Sherbet recipe.
