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American Sherbet

Secure some tin moulds to imitate high-shaped wineglasses, fill them with pure cold water, close them securely, and pack them in pounded ice. In the meantime mix in equal quantities some fruit syrup, wine and orange or lemon juice; almost any kind of fruit syrup may be used. Pour the mixture into a freezing-pot and work it well until frozen. The sherbet must not be frozen too firmly, yet it must be consistent enough to be piled up in pyramids in the ice glasses. When the water has frozen enough to take the form of the moulds, turn it out carefully, drain out any liquid that has not frozen, and fill up the ice glasses with the frozen syrup, piling it up high. Stand the glasses on a fancy dish and pass them round. If desired, the water may be colored before being frozen in the moulds, and a different color may be used in almost every mould; this will have a very pretty effect when served.