1 quart peach pulp
3 cups sugar
1 pint orange juice

Mix ingredients; let stand 3 hours, place in freezer and freeze hard.

Makes 2 quarts.

NOTE: Any fruit, such as pineapple, orange, lemon, strawberries, raspberries with currants, grape with cherries, or plum may be used. They are all used without water, and make shrbet rich in body and luscious in taste.

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 -- Albert Edelfelt: Au Jardin du Luxembourge, 1887.

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