Measure four teaspoonfuls of good tea ("Ceylon-Bud," if you can get it) into a pitcher, and pour from the boiling kettle a quart of hot water upon it. Cover it closely and let it stand five minutes. Strain and set in a cold place until cool. Put a block of ice into a punch-bowl, and about it a cupful and a half of granulated sugar, and strain over this five tablespoonfuls of lemon-juice. Add the tea now, and, just before the sherbet is served, a pint of Apollinaris water.

A handful of strawberries, or bits of fresh orange-peel, floating on the surface is a pretty touch which you may add to your sherbet.

Or—

You may mix your sherbet in a pitcher, and fill the mouth of it with sprays of fresh mint.

Orange Sherbet

Peel away all the rind and the white skin from six fine oranges, and scrape the pulp away from the inner membranes, saving every drop of juice. Put pulp and juice into a bowl with six tablespoonfuls of granulated sugar and the juice of a lemon. Stir until the sugar is melted, add two tablespoonfuls of pineapple dice, very small and thin, and set on ice until needed. Then put a block of ice into a punch-bowl, pour the mixture about it, and when you are ready to serve the sherbet add two bottles of Apollinaris water.