Frozen Fruits

Frozen fruits are made the same as a water ice, the fruits being first mashed or cut up and then used without straining. Canned fruits may be used, in which case but half the sugar mentioned in the following recipes should be allowed.

Frozen Strawberries

One quart of strawberries. One quart of water. Two lemons (juice). One pound of sugar.

Mash the berries with a wooden masher, or put them through the potato strainer. Add to the pulp the sugar and lemon-juice, and let all stand an hour; then put in the water, and stir until the sugar is dissolved, after which turn the mixture into the freezer, and freeze.

Frozen Peaches

Two pounds of peaches. One and a-half pound of sugar. One quart of water. Six peach kernels.

Pare the peaches, and extract the pits ; pound six of the kernels to a paste, add them to the sugar, boil the sugar and water together for five minutes, strain, and set the syrup away to cool. Mash the peaches as directed in the preceding recipe ; and when the syrup is cold, place the peach pulp with it, stir well, turn the mixture into the freezer and freeze. Half a tea-spoonful of cochineal may be added, if the peaches seem colorless.

Frozen Raspberries

Two quarts of raspberries. One lemon (juice). One pint of water. One pint of sugar.

Mash the berries and sugar together, and let them stand for two hours; then add the water and lemon-juice, and freeze.

Blackberries are frozen in the same way, but the juice of three lemons is needed.

Frozen Oranges

One dozen oranges. Two lemons (juice), One quart of water. One pound of sugar.

Rub the rind of three of the oranges well into the sugar; then peel the oranges, open the sections, and take out all the cells or pulp. Add to the orange the sugar and lemon juice, and let the whole stand an hour; then put in the water, stir until the sugar is dissolved, and freeze.

Frozen Apricot

One can of apricots.

One pint of sugar.

One quart of water.

One pint of whipped cream (if desired).

Cut the fruit into very small pieces, and add the water and the sugar. As soon as the sugar is dissolved, freeze the mixture; when it is partly frozen, stir in the whipped cream, and finish the freezing. The cream may be omitted, if not at hand.