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Classic
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page 130
RASPBERRY-WATER ICE.
One quart of ripe raspberries, four ounces of ripe cherries and currants, half a
pint of syrup, half a pint of water, and the juice of two lemons. Mash the
fruit, and pass the juice through a sieve; mix the syrup, water, and lemon with
it, and freeze.
PEACH-WATER ICE.
Take one pound of the pulp of ripe peaches, half a pint of syrup, half a pint of
water, the juice of two lemons, and mix them well. If the fruit is not ripe
enough to pulp, open them and take out the stones, put them in a stewpan with
the syrup and water, boil until tender, and pass them through a sieve; mix in
the pounded kernels; when cold, freeze.
APRICOT-WATER ICE.
Eighteen or twenty fine, ripe apricots, half a pint of syrup, half a pint of
water, and the juice of two lemons.
Other fruits can be iced by the same receipt.
CHERRY ICE CREAM.
Take two pounds of cherries, one quart of cream, and twelve ounces of sugar, or
syrup; pound the cherries with the stones in a mortar, adding a few ripe
gooseberries, or currants; pass the pulp through a sieve, add the cream and
sugar, with the juice of two lemons and a little cochineal, mix them well, and
freeze them.
If preserved fruit, add a little noyau, or a few bitter almonds pounded.
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Classic
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