Mint Sherbet

• 6 lemons
• 2 oranges
• 2 cups sugar

Squeeze out the juice of the lemons and oranges. Over the peelings pour the cold water and put on the stove, allowing it to come to just the boiling point. Pour quickly over the sugar and mint, cut up fine. Cover and allow it to steep for one hour. Then strain over the fruit juice. Take the leaf green and add a little of the above mixture to it, stirring until dissolved and clear. Then put all