Sorbet should not freeze hard; it should be a creamy liquid and ice cold.
And now the sorbet cools our throats and leads us up to the game.
For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.
Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top.
Outside, by the cracked pool, it was coming on slow twilight and ...