Tomato Sorbet Or Sherbet Recipe

2 dozen stalks of spearmint
1/2 pound of sugar
1 quart of water
Juice of three lemons
Strip the leaves from the stalks of the mint, chop them to a pulp and rub
them with the sugar. Add the water, bring to a boil, boil five minutes,
and, when cold, add three drops of green coloring and the juice of the
lemons; strain and freeze, turning slowly all the while.
Serve at dinner with mutton or lamb.
This will serve six persons; in small stem glasses, eight persons.

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