6 oranges
2 cups sugar
1 quart water

Peel and slice oranges thin; lay a dish and sprinkle with sugar; let stand 4 hours to make a rich syrup.

Drain well, remove pulp, and add water; mix well and pour into freezer.

When half frozen and it looks like wet snow, fill small glasses and serve at once.

Makes 2 quarts.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Berthe Morisot: On the Veranda, 1884.

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