Get the latest Sherbet recipes from Group Recipes. http://www.grouprecipes.com/tag/sherbet Off an online recipe group: Note: This is an excellent refreshment for entertaining, and the kid's love it! Remember to add more scoops of sherbet when it melts. Enjoy! http://www.grouprecipes.com/107848/snow-punch.html Party time!!! http://www.grouprecipes.com/106790/christmas-mint-punch.html Verjus is the nonalcholic, unfermermented juice of sour grapes, used in Europe for desserts, as a tart acid ( often replacing the citrus ) in cooking etc. Verjus is great in Sangria too! Chardonnay Verjus is one brand becoming popular with Americans bottled by the Kendall Jackson vineyard in California This sherbet from pastry cheaf Ryan Pollow at the Kendall-Jackson wine center in Fulton, Cal. http://www.grouprecipes.com/105280/honey-verjus-sherbet.html The flavors of lemon & strawberry give this sherbet it's flavor. http://www.grouprecipes.com/104171/strawberry-lemon-sherbet.html CREAMSICLE ICE CREAM PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanchez Estate in Marshall, Texas in 1981. http://www.grouprecipes.com/101163/creamsicle-ice-cream-pie.html ~An Appetizer..Dessert~ http://www.grouprecipes.com/99804/sorbet.html Indian Lemon-ginger syrup with cucumber this is nt from my country but ı want to share with u guys .. ı hope u will like it..Ginger History Ginger's current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning "horn root" with reference to its appearance. In Greek it was ziggiberis, and in Latin, zinziberi. Although it was well-known to the ancient Romans, ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo's trip to the Far East, ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one. Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat. Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines. Ginger is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings. Jamaican ginger is prized for its strong, perky flavor, and this island currently provides most of the world's supply, followed by India, Africa and China. The gnarled, bumpy root of the ginger plant is the source of this wonderful spice. Although it is easily grown in tropical regions of the south, you will rarely be treated with blooms during cultivation at home the way it does normally in the wild. It can easily be grown in a flowerpot at home, but be sure to bring it indoors when the weather turns cool. Ginger is used throughout the world. As of 2005, China was the leading producer of ginger, then India, Indonesia, and Nigeria. Many countries have unique uses for the versatile root. In south India, "inji-murappa" candy is made using ginger and sold in tea shops and from street vendors. In Burma, ginger is shredded and preserved in oil for use in a salad dish known as "gyin-tho." "Wedang Jahe" is an Indonesian beverage made from palm sugar and ginger. In Korea, ginger is finely minced for use in "kimchi," a fermented vegetable dish. In Japan, ginger has a variety of traditional uses. It is used to make "shoge" candy and a Japanese pickle known as "beni shoga," and grated for use on tofu. In the Ivory Coast, "nyamanku" is a juice made from ground ginger, orange, lemon and pineapple juice. Ginger is a perennial root that sprouts a stalk with clusters of small Ginger is used in several forms. Whole raw ginger roots have a pale yellow interior, while the skin color may vary depending on the country of origin. For instance, Jamaican ginger is pale buff, while Indian and African ginger are darker brown. Very fresh roots have a light green skin and are usually found in Asian markets. Preserved ginger is made from young roots that are sliced and canned in heavy sugar syrup. Pickled ginger is sliced and pickled in vinegar, a common accompaniment to Japanese sushi. Dried roots are referred to as either black if they're not peeled or white if they are peeled. Dried ginger roots are used to make powdered ginger. Ginger has a wide variety of culinary uses. The root is the part of the plant used for all culinary purposes. Ginger is used in a variety of beverages including ginger tea, ale, beer, wine and a ginger-flavored liqueur called Canton produced in France. The spice is also added to coffee. Western cuisine tends to use ginger in a variety of sweet treats such as gingerbread, ginger cake, ginger snaps and even ginger ice cream. Juice from older ginger roots is used as a spice in Indian and Chinese cuisine. Other uses for ginger include puddings, jams, preserves, pickles and chutneys. Young ginger can be sliced and used as a salad topping. Fresh ginger needs to be peeled before use. When storing ginger, tightly wrap the root in a towel, place inside a plastic bag and store for up to three weeks in a refrigerator and up to three months in a freezer. Ginger and Health Ginger is an excellent natural remedy for nausea, motion sickness, morning sickness and general stomach upset due to its carminative effect which helps break up and expel intestinal gas. Some studies show ginger may also help prevent certain forms of cancer. Ginger tea has been recommended to alleviate nausea in chemotherapy patients primarily because its natural properties do not interact in a negative way with other medications. It is a safe remedy for morning sickness, since it will not harm the fetus. To make ginger tea, slice some ginger root, put it in a tea ball and place in a teapot. Pour boiling water over the tea ball and let it sit for ten minutes. Sweeten with honey or drink it straight. In spite of it being a natural remedy, it is important that any medicinal use of ginger be discussed with a physician, as it must be taken in moderation to avoid gastric irritation. http://www.grouprecipes.com/97672/indian-lemon-ginger-syrup-with-cucumber.html This is a recipe for a classic Turkish rose-flavoured cordial that's typically diluted with water before serving http://www.grouprecipes.com/97671/rose-syrup--sherbet.html FROZEN ORANGE SHERBET SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Arlington, Texas in 1984. http://www.grouprecipes.com/85392/frozen-orange-sherbet-salad.html Easy and quick for the new Year or any holiday http://www.grouprecipes.com/83351/raspberry-fizz-punch.html