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.