Water Ices or Sherbet
Water ices are made of the juice of fruits, very well sweetened, mixed with a little water, and frozen in the manner of ice cream, to which they are by many persons preferred. They are all prepared nearly in the same manner, allowing a pint of juice to a pint of water, and a quarter of a pound of sugar. Mix it well, and then freeze it in the manner of ice cream, and serve it up in glass bowls. For lemon and orange sherbet, first roll the fruit on a table under your hand; then take off a very thin paring of the yellow rind, and boil it slowly in a very little water, till all the flavor is extracted. Next, strain the flavored water into the cold water you intend to mix with the juice, and make it very sweet with loaf sugar. Squeeze the juice into it through a tin strainer to avoid the seeds. Stir the whole very hard, and transfer it to a freezer. Orange water-ice is considered the best, if well made. For pine-apple water-ice, pare, core, and slice fine ripe apples very thin. Put them into a dish with thick layers of powdered loaf sugar; cover the dish, and let them lie several hours in the sugar. Then press out all the juice you can, from the pine-apple; mix it with a little water, and freeze it. To two large pine-apples allow a half pound of sugar, which has been melted in a quart of boiling water. This looks very well frozen in a mould shaped like a pine-apple. Orange sherbet may be frozen in a pine-apple mould. It can be made so rich with orange juice as to perfume the whole table.
Roman Punch—Is made of strong lemonade or orangeade, adding to every quart a pint of brandy or rum. Then freeze it, and serve in saucers or a large glass bowl. Put it into a porcelain kettle, and boil and skim it till the scum ceases to rise. When cold, bottle it, seal the corks and keep it in a cool place.
Syrup of strawberries, raspberries, currants and blackberries, is made in a similar manner.