Granito au Champagne

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. Mix a pint of the light syrup with a bottle of champagne.
  2. Freeze as before, remembering always that it is the reduced quantity of salt in the freezing mixture, and the irregular freezing that gives it its character.
Original Text · last edited 4 days ago
Granito au Champagne (and this really is a French version).—For this mix a pint of the light syrup with a bottle of champagne, and freeze as before; re- membering always that it is the reduced quantity of salt in the freezing mixture, and the irregular freezing that gives it its character.
Notes
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