(3603). Guanabana, Melon, Medlar, Pear Or Plum Water Ice (Glace A L'Eau A La Guanabane, Au Melon, Aux Nefles, Poires Ou Prunes)

Select fruits that are ripe, having them in preference a little too hard than too soft; they must be fragrant and freshly plucked. Suppress the skins or peels with a knife: press first through a sieve, then through a tammy; put the puree in a vessel, allowing for each quart one pint of cold syrup, the juice of two oranges and four lemons and the peel of half an orange infused in a gill of syrup. Stir all the ingredients well together and bring it to a twenty to twenty-two degree syrup; strain through a very fine Venice or silk sieve and pour into a semi-spherical freezer: allow it to congeal without ceasing to detach with a large spatula every particle adhering to the sides of the freezer. As soon as the ice is all congealed remove it with a spoon and transfer to a small, long freezer imbedded in salted ice to have it acquire plenty of body, and smooth while still stirring; lastly incorporate three tablespoonfuls of good rum, kirsch or prunelle, mixed with a little of the syrup and frozen preparation, being careful to incorporate it little by little: work again for a few moments, freeze once more and serve.

(3604). Lemon Water Ice And Grape Fruit Ice (Glace A L'Eau Au Citron Et Glace Au Poncires)

Pour into a vessel some syrup made with two and a quarter pounds of sugar and a pint of water cooked to thirty-two degrees; cool off, then add two gills or the juice of six lemons and the peel of four of the finest among them well washed and wiped; let the preparation attain twenty-degrees according to the syrup gauge and infuse therein the peels, leaving them for two hours: strain through a silk sieve and freeze.

Another Way

Proportions: Four pounds of sugar, three gills of water, the peel of fifteen lemons and the juice of twenty-five; cook to twenty degrees of the syrup gauge: infuse the peels in this for two hours; strain the whole through a silk sieve and freeze. This quantity will produce a little more than six quarts.

Grape Fruit

Prepare this ice the same as lemon water ice, substituting grape fruit for lemons.

(3605). Orange Water Ice Or With Gelatine (Glace A L'Eau A L'Orange Et A La Gelatine)

Take one quart of syrup at thirty-two degrees, five gills of orange juice, the peel of a large orange and one gill of lemon juice. Infuse for two hours, bring it to eighteen or twenty degrees of the syrup gauge, and color with a little carmine; strain through a silk sieve and freeze.

Another Way

Six pounds of sugar, four quarts of water, thirty oranges, using the peel of sixteen, and the juice of twelve lemons. Infuse for two hours, bring to twenty degrees, strain through a silk sieve and freeze. This will make about eight quarts.

With Gelatine

Have one quart of water, one pound of sugar, the peel and juice of two oranges, the juice of four lemons, a sheet of gelatine weighing a quarter of an ounce, previously dissolved in a little water, then strained through a tine sieve. The ice may be flavored with extract of orange and the lemon replaced by citric acid.

(3606). Pineapple Water Ice (Glace A L'Eau A L'Ananas)

Pineapple can be prepared in two ways, either grated or pounded in a mortar or infused in a syrup.

Infused In Syrup

Boil a quart of thirty-two degree syrup, add to it one pound of peeled pineapple cut in thin slices, also the peel of one orange; remove from the fire, cover the saucepan, and leave to cool ill the syrup, adding one gill or the juice of three lemons; strain forcibly, either through a Venice sieve or a silken one; boil the mixture until it reaches twenty degrees of the syrup gauge and freeze.

Another way is to place a pound of sugar in a vessel with two quarts of water and one quart of grated or crushed pineapple; let infuse for two hours: add a leaf and a half of isinglass dissolved in half a pint of water acidulated with the juice of eight lemons or else melted citric acid: strain through a tine sieve and freeze.

Another Way

One quart of grated pineapple, two pounds of sugar, two quarts of water, the juice of sixteen lemons or five gills. Finish the same as water ice (No. 3601).

(3607). Strawberry Or Raspberry Water Ice (Glace A L'Eau Aux Fraises Ou Aux Fram- Boises)

Small ripe wild berries are preferable to cultivated ones for these ices. Put one quart of strawberry or raspberry pulp in a basin, and dilute with a pint and a half of cold syrup at thirty degrees; add a little vanilla, the peel of an orange, the juice of two oranges and of four lemons; strain through a silk sieve. The syrup should be from twenty to twenty-two degrees.

Another Way

Take eight pounds of powdered sugar, two quarts of fruit pulp, the juice of twenty lemons and six quarts of water; color to a light red with vegetal carmine. Bring it to twenty degrees of the syrup gauge, strain through a silk sieve and freeze.