Chapter XXI · Ices and Sherbets · No. 2928
2928—Various Sorbets
Having pointed out that Sherbets may be prepared from the juices of every fruit such as Pine-apple, Cherries, Strawberries, Raspberries, Red-currants, etc., and from every wine and liqueur such as Port, Samos wine, Marsala, Johannisberg, Rum, Kirsch, Liqueur-Brandy, etc., and since the procedure is the same in every case, there is no need to devote a special article to each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2928, p. 814. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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