Damson Sorbet.—Stone two pounds of damsons,
and blanch and pound the kernels; pulp the fruit
and then mix it with the pounded kernels, half a
pint of strong sugar syrup, and one and a half pints
of boiling water, add a few drops of carmine if
necessary, to bring up the colour, and the juice of a
lemon (or two if they are not very juicy), and let it
stand till perfectly cold; now freeze to a thick
batter, add a glassful of kirsch, noyau, or brandy, if
preferred, and three-quarters of a gill of damson gin;
re-freeze, and serve garnished, with blanched and
shred almonds.