Gooseberry Sorbet

Sorbet de Groseilles Vertes


Take two pints of picked and washed green gooseberries, and put them to cook to a pulp with six ounces of castor sugar and one and a half pints of water; when cooked add the juice of one lemon and a little sap green to colour, and rub it through a tammy-cloth or hair sieve, and when cold pour it into the charged ice machine and partly freeze it; then add a wineglass of Marshall’s Maraschino Syrup or liqueur, a wineglass of Silver Rays (white) rum, and refreeze to a semi-solid consistency. Dish up in prepared green-coloured ice-water cups, and serve one to each person on a dish on a paper