No. 3526
Parfait Amour Sherbet
Sorbet Parfait Amour
Pour into a freezer one pint of raspberry water ice (No. 3607), one pint of orange water ice (No. 3605) and a pint of cherry water ice (No. 3602); mix thoroughly and add to them half a gill of Curacoa, half a gill of maraschino, one gill of kirsch or one gill parfait amour cordial and half a pint of champagne just when ready to serve. Dress in tulips made of gum paste (No. 3624) or pulled sugar (No. 3618).