Home › The Principles of Cookery › Persian Sherbet, as Sold in the Shops

Persian Sherbet, as Sold in the Shops

Mix two ounces of bicarbonate of soda with two ounces of tartaric acid, and four ounces of powdered loaf sugar. Flavour the mixture with thirty drops of the essence of lemon, and add two or three drops of any slight perfume. Keep the powder in a closely-stoppered bottle. When wanted for use, mix a tea-spoonful in half a tumbler of water.