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Simple Sherbet Cooking Recipe

Below is the quick and easy cooking recipe for Sherbet.

Boil in three pints of water six or eight green stalks of rhubarb, a quarter of a pound of figs or raisins. When the whole has boiled between twenty-five and thirty minutes, strain it, and mix it with a tea-spoonful of rosewater, and lemon or orange syrup to the taste. Let it get cold before drinking it.

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