Remove the thick skin - and this, by the way, may be reserved for candying or conserving - not for the sick - separate each.carpel; pick up one carpel at a time, taking the ends between the forefinger and thumbs, bend it back, cracking the white bitter skin in the center. Peel this skin off, or turn the pulp out into an individual glass dish, sprinkle over a little finely-shaved ice, and serve at once.

This is frequently flavored with a tablespoonful of sherry or Madeira.