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PERSIAN SHERBET (another way)

Pick a pound of ripe strawberries, and bruise them well with the back of a wooden spoon. Put them into a basin, with a fresh lemon, cut into thin slices, and a tea-spoonful of orange-flower water, and pour over them a quart of cold water. Let them remain for three hours, then strain the liquid through muslin, and squeeze the fruit well to make it yield as much juice as possible. Mix with the juice a pound of refined loaf sugar, and stir until the sugar is dissolved; then strain it again, and place the vessel containing the sherbet on ice until it is wanted for use. Probable cost, 1s. Sufficient for nearly three pints of sherbet.