3 lemons to a quart of water.
6 tablespoonfuls of sugar.
Pare the yellow peel from the lemons, and, unless you mean to use the
Sherbet immediately, leave it out. It gives a bitter taste to the sugar
if left long in it. Slice and squeeze the lemons upon the sugar, add
a very little water, and let them stand fifteen minutes. Then fill up
with water; ice well, stir, and pour out.