Grape Juice Ice

Ingredients

• 2 cup grape juice
• 24 cups water
• 1 1/4 cups sugar
• 4 tablespoons lemon basis

Method

1. 1

   To lemon basis, add water, sugar, and grape juice.

2. 2

   Freeze and serve in very cold dishes.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.

14 cups sugar # cup cream, ¢ cup syrup (corn) 3 tablespoons butter 3 tablespoons cocoa Mix all ingredients. Boil five minutes. MARSHMALLOW SAUCE | cup sugar | egg white $ cup water 10 marshmallows Boil sugar and water for five minutes. Pour over stiffly beaten egg whites and add marshmallows. Cut in pieces. Beat until mixture is smooth. Any desired flavouring or colouring may be added. PINEAPPLE SAUCE | cup sugar 2 tablespoons butter % cup water % cup crushed pineapple Mix ingredients and let boil for five minutes. (Other fruit sauce may be made in the same manner.) 15 SHERBETS AND ICES ORANGE SHERBET 4 pint orange juice | gill water | tablespoon lemon juice Rind of | orange 4 |b. castor sugar 4 gill thick cream Boil the sugar and water and finely grated orange rind for eight minutes. Remove from the fire, cool, add the fruit juices to the syrup and strain. Pour into the tray and allow to freeze firm. LEMON CREAM SHERBET + cup sugar + cup cream 4 cup corn syrup 2 teaspoons gelatine 3 or 4 teaspoons lemon juice 2 teaspoons water 12 cups milk Few grains of salt Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream, beating with Dover beater to prevent curdling. Soak gelatine in water and dissolve over hot water. Add mixture slowly to the gelatine. Chill and freeze. (Either sour or sweet cream may be used in this recipe. Curdling will not prevent freezing.) PINEAPPLE SHERBET 6 tablespoons crushed pineapple 2 tablespoons lemon juice pint pineapple juice | gill whipped cream 4 tablespoons castor sugar 2 egg whites | gill water Boil sugar and water for ten minutes. Remove from the fire, cool, add the crushed pineapple and the fruit juices. Fold in the stiffly beaten egg whites and the whipped cream. Pour into tray and freeze. PEACH SHERBET 4 gill peach juice 4 gill thin cream | gill peach purée | egg white 2 oz. sugar Pinch of salt | tablespoon lemon juice | Strain the peaches. Dissolve the sugar by heating it with the peach juice. Make the purée by rubbing the peaches through a sieve and add it to the lemon juice and peach syrup. Blend well, pour into a tray and allow to freeze firm. Put into a cold basin and beat until pale in colour and frothy. Fold in the stiffly beaten white of egg and the whipped cream, and allow to freeze firm. PINEAPPLE MILK SHERBET 1 cup sugar 1? cups milk 2 tablespoons water 4 cup corn syrup ¢ cup cream Few grains of salt 3 or 4 tablespoons 2 teaspoons gelatine 3 cup pineapple juice lemon juice Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream. Beat with Dover egg beater to prevent curdling. Soak gelatine in cold water and dissolve over hot water. Add mixture slowly to the gelatine. Add chilled pineapple juice just before freezing. 16 ORANGE MILK SHERBET Use the above recipe substituting orange juice for pineapple juice. Grated Orange peel or orange marmalade may be added to give a more decided orange flavour. Serve with orange sections or garnish with strips of candied orange peel. LEMON WATER ICE 6 tablespoons lemon juice 2 egg whites 2 tablespoons orange juice | gill water 6 oz. sugar Pinch of salt Rind of | lemon Peel one lemon very thinly. Boil the sugar, water and lemon rind for ten minutes. Remove from the fire, cool, remove the rind, add the fruit juices and fold in the stiffly whipped whites of egg to which a small pinch of salt has been added. Pour into tray and allow to freeze firm. TOMATO WATER ICE 4 |b. tomatoes | dessertspoon rum 4 pint white stock Carmine to colour | tablespoon tarragon vinegar Pepper and salt $ OZ. castor sugar Chopped parsley Boil the tomatoes until tender in a little water, then rub through a sieve. Blend the purée with the chopped parsley and the other ingredients, pour into a tray and allow to freeze firm. Transfer to a basin which has been cooled in Prestcold, and beat until the mixture is light in colour and frothy. Return to the tray, and freeze until firm without further stirring. GRAPE JUICE ICE (Six servings) 2 cup grape juice 24 cups water 14+ cups sugar 4 tablespoons lemon basis

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