Boil the sugar and water together
for five minutes, and add the lemon juice and ground ginger. Take from the
fire, add the bits of ginger, and, when cold, freeze as directed. Ginger
water ice is better for a two hour stand, after it is frozen. Nice to serve
with roasted or braised beef.
This will serve six persons; in small punch glasses, eight.
MILLE FRUIT WATER ICE
1/2 pint of grape juice
6 lemons
1 orange
4 tablespoonfuls of sherry
1/2 pound of preserved cherries or pineapple, or both mixed
1-1/2 pounds of sugar
1 quart of water
Grate the yellow rind of the orange and one lemon into the sugar, add the
water, stir over the fire until the sugar is dissolved, boil five minutes,
and strain. Add the fruit cut into small pieces, the juice of the orange
and the lemons; when cold, add the grape juice and sherry, and freeze,
using the dasher. Do not stir rapidly, but stir continuously, as slowly as
possible. When the mixture is frozen, remove the dasher and repack the can;
ripen at least two hours.
This is one of the nicest of all the water ices, and may be served on the
top of Coupe St. Jacque, or at dinner in sherbet glasses with roasted veal
or beef.
This will serve ten persons.
ORANGE WATER ICE
12 large oranges
1 pound of sugar
1 quart of water
Grate the yellow rind from three oranges into the sugar, add the water,
boil five minutes, and strain; when cold, add the orange juice, and freeze
as directed for water ices.
Pages:
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57