A currant sherbet is a deliciously refreshing thing to have either in
anticipation or in reality on a hot day. Boil a quart of water and a
pound of sugar to a syrup. Skim and stir with it a pint of fresh
currant juice which has been heated with a little sugar. Let this cool
thoroughly, then add the beaten whites of four eggs and freeze. For
myself, I am quite through shying when anyone says artificial coloring
in food--I have found the vegetable colorings as innocuous as so much
water, and worth their weight in gold in cases like the present,
namely the coloring of this currant sherbet. The only drawback about
which is that of itself it will not be pretty to the eye--therefore
hesitate not, but in with a few drops of carmine coloring.