Roman Granito

Mix a pint of strong bright coffee with a pint of syrup of 18 degrees; put this into glass water-decanters well imbedded in ice mixed with salt and saltpetre. The bottles must be corked, and worked round with the hand; and, as the coffee becomes frozen on the sides of the bottles, the granito must be detached with a thin wooden spattle introduced down the necks of the bottles. This agreeable kind of liquid ice, or sorbet, is served in coffee cups or glasses, at evening parties.

If preferred, the granito may be frozen in an ordinary freezing-pot in the usual way, and served up ready to be poured out in glass jugs.