{"id":7769,"slug":"watermelon-sherbet","title":"WATERMELON SHERBET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["good, pale sherry","loaf sugar","the meat of a very fine, sweet melon (heart of the soft red part, not any near the white rind)","optional: claret instead of sherry","optional: whole spices such as cloves and cinnamon"],"ingredients_norm":["pale sherry","loaf sugar","meat of very fine sweet melon","optional: claret instead of sherry","optional: whole spices such as cloves and cinnamon"],"steps":["Take good, pale sherry and boil down to quite a thick syrup, with loaf sugar; and then allow to cool.","When cold mix with the chopped meat of a very fine, sweet melon, use only the heart of the soft red part, not any near the white rind.","Freeze in a freezer as you would ice, but do not allow it to get too hard.","Serve in glasses.","You may use claret instead of the sherry. If you do, spice it while boiling with whole spices, such as cloves and cinnamon. Strain before adding to the melon."],"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:w93:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ea2d0dbc0b7246e83dada044540a297f63a5c2669fcb281aa7a897d06565f0c5","created_at":"2026-08-02T17:05:10Z","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/watermelon-sherbet"}