Noyeau and Lemon Sorbet.—Make a noyeau water
ice by freezing together till thick a pint of cold
water, six tablespoonfuls of noyeau syrup, and a
liqueur-glassful of noyeau, then add two or three
tablespoonfuls of Italian meringue and re-freeze till
smooth. Dish it in cups (either ice or glass), alter-
nately with a lemon sorbet, and serve garnished with
crystallized rose leaves and violets. (This sorbet is
equally good if apricot water ice flavoured with a
spoonful or two of rum is used instead of the lemon.)
For the lemon sorbet mix the half frozen water
ice with Italian meringue, and when quite smooth
add to it a good glassful of brandy.