Tutti-Frutti Water Ice

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 (7)

For method (1)

any fruit such as strawberries, raspberries, currants, cherries, gooseberries, etc., to a pulp ↝ Strawberries, raw [Fruits and Fruit Juices]
a full pint of sugar syrup flavoured with lemon juice and maraschino, or other liqueur or liqueur syrup ↝ Syrups, sugar free [Sweets]

For method (2)

any fruit, fresh, candied, preserved, or canned, just as they come, into dice ↝ Kiwi fruit, raw [Other fruits and fruit salads]
a little sugar ↝ Sugar, NFS [Sugars and honey]
liqueur syrup ↝ Liqueur [Liquor and cocktails]
half-frozen lemon water ice ↝ Water, tap [Tap water]
half a pound of fruit to each quart of ice ↝ Kiwi fruit, raw [Other fruits and fruit salads]

Instructions (11)

Method (1): Crush any fruit such as strawberries, raspberries, currants, cherries, gooseberries, etc., to a pulp.
To each quart of this pulp add a full pint of sugar syrup flavoured with lemon juice and maraschino, or other liqueur or liqueur syrup.
Let it stand till cold.
Then freeze as usual.
This makes a delicious ice.
The syrup should be 32° on the saccharometer.
Method (2): Cut up any fruit, fresh, candied, preserved, or canned, just as they come, into dice.
Sprinkle these with a little sugar and liqueur syrup.
Then stir them into half-frozen lemon water ice in the proportion of half a pound of fruit to each quart of ice.
This is a capital way of using up any fruit left over from dessert.
Make the lemon water ice according to the second recipe for orange water ice.

Original Text · last edited 4 days ago

Tutti-Frutti Water Ice.—This can be made in two ways. (1) Crush any fruit such as strawberries, raspberries, currants, cherries, gooseberries, etc., to a pulp, and to each quart of this pulp add a full pint of sugar syrup flavoured with lemon juice and maras- chino, or other liqueur or liqueur syrup, and let it stand till cold; then freeze as usual. This makes a delicious ice. The syrup should be 32° on the saccharometer. (2) The other way of preparing this is to cut up any fruit, fresh, candied, preserved, or canned, just as they come, into dice, sprinkle these with a little sugar and liqueur syrup, and then stir them into half-frozen lemon water ice in the proportion of half a pound of fruit to each quart of ice. This is a capital way of using up any fruit left over from dessert. Make the lemon water ice according to the second recipe for orange water ice.

Notes

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