Put the sugar and water into a perfectly clean copper or steel pan; let it stand until the sugar is dissolved. Boil quickly without the lid for about ten minutes, or until about as thick as the syrup in tins of preserved fruits.
Skim it constantly, and allow it to become cool. Rub the fruit through a hair sieve, strain in the lemon-juice, and pour in the syrup; add enough cochineal to make it a pretty colour; pour the mixture into the pot or freezer and proceed as directed.
Cost, from 1S.