Californian Sherbet

In a vessel place four gills of syrup at thirty-five degrees, one gill of brandy, one gill of maraschino, half a bottleful of California champagne, the peel of one and the juice of three oranges, four gills of pineapple juice and the juice of twelve lemons. Reduce until it registers sixteen degrees with the saccharometer; strain through a fine wire sieve and freeze. Imbed in ice some molds as shown in Fig. 657; decorate with sprigs of fresh mint and fill with plain, colorless water; when the ice is sufficiently frozen unmold and keep them on ice until required for serving the sherbet, filling and serving them without any delay.