Sorbet Cardinal is an early 20th century style of sherbet, or sorbet, made with raspberry, pineapple, and citrus juices.
A recipe from 1903 is as follows:
SORBET CARDINAL - CARDINAL SHERBET
Source: The Post-graduate Cookery Book, Adolphe Meyer, 1903
1 quart of raspberry pulp
1 pint of grated pineapple
1 quart of syrup at 30 degrees
juice of 4 lemons and 2 oranges
4 egg whites made into Italian meringue
2 gills of maraschino liqueur
Put into a freezer the raspberry pulp, grated pineapple, syrup, and citrus juices
set to freeze and when half frozen add meringue and maraschino
Finish freezing and serve in glasses