To Make Fruit-Water Ices
1556. INGREDIENTS.—To every pint of fruit-juice allow 1 pint of syrup made by recipe No. 1513.
Mode.—Select nice ripe fruit; pick off the stalks, and put it into a large earthen pan, with a little pounded sugar strewed over; stir it about with a wooden spoon until it is well broken, then rub it through a hair sieve. Make the syrup by recipe No. 1513, omitting the white of the egg; let it cool, add the fruit-juice, mix well together, and put the mixture into the freezing-pot. Proceed as directed for Ice Puddings, No. 1290, and when the mixture is equally frozen, put it into small glasses. Raspberry, strawberry, currant, and other fresh-fruit-water ices, are made in the same manner.
Time.—1/2 hour to freeze the mixture.
Average cost, 3d. to 4d. each.
Seasonable, with fresh fruit, in June, July, and August.