{"id":7814,"slug":"strawberry-sherbet","title":"STRAWBERRY SHERBET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a quart of ripe strawberries","a quart of water","juice of two lemons","a pound of sugar","one tablespoon of rose-water","chopped ice"],"ingredients_norm":["ripe strawberry","water","juice of lemon","sugar","rose water","ice"],"steps":["Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons.","Let this stand about two hours, then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice.","You may add one tablespoon of rose-water.","Serve with chopped ice."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w95:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d6160fa5267ba7f30e72bf94e313f0e6211e2305d9be81592c2eaf3dfd80cc08","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/strawberry-sherbet"}