Fruit Water Ice

Ingredients

• 2 cups water
• 2 tbsp. lemon juice
• 1 cup sugar
• 1 cup fruit juice or fruit pulp, strained

Method

1. 1

   Make a syrup of sugar and water, boil ten minutes and cool.

2. 2

   When cold add lemon juice and fruit juice, strain, cool and freeze.

3. 3

   The addition of one scant tablespoon or 2 sheets gelatine soaked and added to the syrup turns the above into sherbet; or, instead of gelatine, the syrup may be poured slowly onto a whipped egg white.

4. 4

   When cool proceed as above.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 53. The excerpt below is the record exactly as published.

Fruit Water Ice. 2 cups water. 2 tbsp. lemon juice. 1 cup sugar. 1 cup fruit juice or fruit pulp, strained

Cook this with the app: pantry check, scaling, and the assistant.