POMONA SHERBET - CLASSICS OF THE AMERICAN PHARMACIES
The Classic Grand Americana recipe. The popular American ice-cream and family dessert was sold in all the pharmacies of the United States of America in 1918 all year. The original recipe of the State of California, the Pomona city, loved in New England, Boston, and New York pharmacies. The sundae was sold in the pharmacies for 15 cents of 12 ounces serving glass.
For this original American classic ice-cream- slowly churned egg- sundae dessert of the beginning of the last century you will need:
2 quarts of apple juice
1 quart of orange juice
3 pounds of white granulated sugar
1/2 pint of lemon juice
1/2 pint of cold filtered water
1 tart apple (yellow bellflower, New York greenings or Granny Smith)
You begin to make this Californian sherbet by mixing two quarts of the apple juice with 1 quart of orange juice and 3 pounds of white granulated sugar. Mix the fruit juices and sugar until the sugar is dissolved to a clear syrup, and then add to the syrup 1/ 2 pint of lemon juice and 1 /2 pint of filtered water. Mix them well till the mass becomes uniform, then freeze in the freezer. Quarter and slice a good tart apple- such as yellow bellflower, or New York greenings, or Granny Smith, and drop each piece of the apple at once into cold water to prevent discoloration- may add a splash of citric acid to the water as well. Chop. mash, and strain your apples as quickly as possible. As soon as you have the desired quantity of the pulp of your apples- mix them into the juice mix at once, with some more the , if needed, and then freeze your ice-cream in the freezer.