Huzzah – The Boy is back from his festival! So I’m taking a break from sewing to spend some time with him. I’ve kind of gone off on a tangent with the neck of the shift (ie, making it up as I go along), but I’m hoping it should work out well – photos when the neck is finished.
For now, here’s a quick bit of fun from my 18th Century file…
Being the owner of a sizeable sweet tooth, I have always loved sherbet. What I didn’t know until I started researching the 18th Century is that it was also (and is still) a drink of Middle Eastern origin. Also, sherbet-the-sweet was originally a powder that you mixed with water to make a sweet, fizzy drink. So in my over-fertile imagination, sherbet-the-drink and sherbet-the-sweet came together with a splash of alcohol to make the equivalent of champagne in Quin’s world. Effervescent yumminess!
I’ve found a site that tells you how to make fizzy sherbet-the-sweet, but I’m really curious to know how to make the drinkable kind – from what I’ve read, it definitely sounds like it’s different, but similar (and it sounds like the Middle-Eastern drink is even more different). The search is quite difficult as apparently the American meaning of sherbet is a frozen dessert (looks like sorbet from what I’ve read). I have found this page, with a recipe for fizzy drink powder. I must try it out, but I’d like to find a way to flavour the sherbet, but have no idea how I could add a dry flavouring. Perhaps flavoured sugar (eg, vanilla flavoured) would work?
If anyone has any tips or has tried making any of these forms of sherbet, I’d love to hear from you!
And here’s something pretty to keep your eyes amused:
I really must find some way of getting my hands on pretty fan sticks so I can make one of my own.