4 cups water Rind one lemon
11/3 cups sugar 1 can grated pineapple 1/3 cup lemonjuice 1/4 cup brandy
2 tablespoons gin
Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doiley.
