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Sherbet, for Punch

The quality of punch depends in a great measure upon the way the sherbet is mixed. The different flavouring ingredients ought to be blended thoroughly before the spirit or wine is put in, and unless this is done the punch will lose in delicacy of flavour. The quantity of wine and spirit used will, of course, vary according to taste. Generally two lemons and half a pound of sugar will be sufficient for four quarts of punch. To make the sherbet, rub half a pound of fine sugar in lumps upon two large fresh lemons until all the yellow part is taken off. Remove the white bitter skin of the lemons, throw away the pips, and cut the pulp into slices with a silver knife. Put these upon the sugar, and bruise all well together with a wooden spoon. If the lemons are very acid, a little of the juice may be set aside. When the pulp and sugar are well rubbed together, pour a little boiling water over them, and stir until the sugar is dissolved. Let the syrup cool, strain it, and add wine and spirit till the punch is of the requisite strength. Sometimes the rind and juice of a Seville orange are used to make the sherbet, as well as two lemons.