Orange Sorbet.—Rub off the yellow part of the
rind of eight oranges on to half a pound of loaf
sugar, then pour on to this a pint of boiling water,
and let it stand till cool, when you add to it the juice
of the oranges, three tablespoonfuls of brandy, a gill
of curacoa liqueur syrup, and three or four spoonfuls
of orange flower water, freeze to a stiff batter, add
two full spoonfuls of Italian meringue, and freeze
till stiff, then serve garnished with finely shredded
candied orange peel, marinaded in a little brandy.