1262. Persian and Turkish Sherbet.—The method pursued by the Persians, Turks, &c., is to extract the fragrant, rich, and acidulated juices of the finest flowers and fruits, and make them, with the addition of sugar, into what we call fruit jellies or lozenges, which are dissolved in the purest spring water, and thus form the agreeable beverage denominated sherbet. For example, they evaporate the purified juice of citrons in a water bath with a slow fire, till it becomes of nearly the consistence of honey, melting, in the mean time, some finely powdered loaf sugar in a silver dish, and continually stirring it with a flat wooden spoon; when the sugar is very dry, they sprinkle over it, a little at a time, the prepared juice of citron; continuing to stir it till the whole has sufficient moisture to form a paste, which they make into lozenges, and keep in a dry, and rather warm situation; in this way, they prepare all the acid juices, such as barberries, lemons, gooseberries, &c.: with the less acid and more delicately flavored fruits, they proceed differently, only well heating the sugar in a silver dish, adding to it by degrees the fresh juice, and stirring it constantly till a paste is formed. This must not be made into lozenges till perfectly dry, and they must be put into a box lined with paper, and kept in a dry place. They are variously prepared with orange-flowers, roses, &c. The Persians and Turks are said to prepare a favorite sherbet with violet vinegar, pomegranate-juice, and sugar formed into lozenges.
1263. Hypocras, as made at Paris.—Put into a quart of the best and strongest red wine half a pound of powdered loaf sugar, half a dram of cinnamon, a pinch of coriander seeds, two white pepper-corns, a little Seville orange peel, a blade of mace, a small quantity of lemon-juice, and four cloves; the spices, &c., being all previously beaten in a mortar. When the whole has infused three or four hours, add a table-spoonful of milk; and filtering the liquid through a flannel bag, it will prove excellent for present or future use.
1264. Strawberry Sherbet.—On half a pound of sugar of the best quality, broken into lumps, pour a quart of spring water. Let it stand until nearly dissolved; give it a stir, and boil it for about ten minutes. Take off the scum, and throw into the syrup a pint and a half of sound ripe strawberries, measured without their stalks. Let these simmer gently until they shrink much and begin to break, and keep them well skimmed, or the sherbet will not be clear. Before it is taken from the fire, add the strained juice of a sound fresh lemon, then turn the preparation into a jelly-bag, or let it stand for a quarter of an hour, and then strain it through a muslin folded in four. This latter method is generally quite sufficient to render any liquid not thickened by the over-boiled pulp of fruit, quite transparent. When strawberries abound, a quart, or even more, may be used for this preparation; and the proportion of sugar can always be increased or diminished to the taste. To give the sherbet an Oriental character, boil in it the petals of six or eight orange, lemon, or citron blossoms; or orange-flower water may be used.
1265. Lemonade (Italian).—Two dozen lemons must be pared and pressed; the juice should be poured on the peels, and remain on them all night; in the morning add two pounds of loaf sugar, a quart of good white wine, and three quarts of boiling water. When these ingredients are blended, add a quart of boiling milk. Strain the whole through a jelly-bag till it becomes quite clear.
1266. Lemonade.—One of the best methods of making lemonade is to prepare a syrup of sugar and water, over a clear fire, skimming it quite clean; to this add the juice of any number of lemons, according to the quantity you wish to make; also some of the rinds.