Andalusian Sherbet

Trim some fine orange peel to represent baskets (Fig. 656); scallop their borders with the punch shown in Fig. 654; decorate with narrow ribbons and freeze for one hour in a freezing box. Squeeze out the juice of four oranges and two lemons; place this in a vessel, add the peel of half an orange, two drops of extract of bitter orange and two drops of the extract of lemon; bring the composition to twenty-two degrees; strain through a fine sieve and freeze. When frozen mix in one gill of Curacoa and as much kirsch; fill the orange peel baskets and serve at once.