Gooseberry Sorbet.—Stew a quart of nice green
gooseberries in one and a half pints of water, with
5oz. to 6oz. of sugar (this depends on their sweet-
ness, as if very young, more sugar may be needed);
when quite tender add to them the juice of a lemon
and a few drops of green colouring (mind that the
colour is not made too dark), tammy it all, and
leave till cold. When perfectly cold put it into the
freezer and freeze to a thick batter, when you add to
it a full gill of maraschino, and a good glassful of
brandy, freeze, and serve.