Shaddock, or Grape Fruit Sherbet
Soak one tablespoonful gelatin in a little cold water; take one pint of water and one pint fine sugar, boil for five minutes. Dissolve the soaked gelatin in the boiling syrup. Divide six shaddocks in halves across the sections, remove the seeds, and scoop out the pulp with a teaspoon. Leave all the membranous walls of the sections in the peel. Add the pulp to the cold syrup. Mix and freeze until mushy or hard, as preferred.