Home › The Principles of Cookery › Sherbet, Lemon

Sherbet, Lemon

Rub one pound and a half of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons, and add a quart of water. Stir the liquor till the sugar is dissolved, strain, and freeze as for ice cream.

SHERBET, PERSIAN. (See PERSIAN SHERBET--a refreshing summer beverage.)