Gooseberry Sorbet Recipe

2 large cucumbers
2 tart apples
1 pint of water
1 teaspoonful of sugar
1/2 teaspoonful of salt
1 tablespoonful of gelatin
1 saltspoonful of black pepper
Juice of one lemon
Peel the cucumbers, cut them into halves and remove the seeds. Dissolve the
gelatin in a half cupful of hot water. Grate the flesh of the cucumbers;
grate the apples, add them to the cucumbers, and add all the other
ingredients. Freeze as you would ordinary sherbet.
Serve in tiny glasses, with boiled cod or halibut.
This will fill eight small stem glasses.



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