Lemon Water Ice

Ingredients

• Juice of 6 lemons
• 1 or 2 large, sweet oranges
• 1 pint water
• 1 pint sugar

Method

1. 1

   Squeeze out every drop of juice and steep in it the grated rind of orange and lemon.

2. 2

   Mix in the water, then the sugar, stir until dissolved, then freeze, opening the freezer to stir once or twice.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 41. The excerpt below is the record exactly as published.

LEMON WATER ICE Juice of 6 lemons, grated peel of 2, 1 or 2 large, sweet oranges, 1 pint water 1 mnt sn-nr Soupp^p out evorv drop of imce and steep in it the grated rind of oran|e and lemon or llCr slram souee^ ing the ag dry. Mix in the water, then the sugar, stir untH dTssoIved, then freez opening the freezer" to stir all up together, once or twice. By the addition of 1 tahles.^ooii -elatine d ssolve 1 th k rri^v hi used as a sherbet and will look creamy and stay frozen better. ^eiatme, dissolved, this may be LEMON SHERBET Ko.f ^'T? "" rr* ^"^\f '"^^^e,^"? ^^-^^eze; when it is nearly frozen add to each quart of the ice the well- beaten whites of 2 eggs, then finish freezing. ^ ^ PEACH SHERBET Dissolve 1 pound su-ar in 1 quart of boiling water, add the juice of 5 lemons let cool Pare 8 MILK SHERBET 4 cups milk, li cups sugar. Juice of 3 lemons. Mix juice and sugar, stirring constantly, while slowly adding the milk; if added too ranidlv mixture will have a curdled appearance, but will not affect the quality of sherbet. Freeze and serve RASPBERRY ICE i3 cup sugar. 3 cups raspberries. 1 cup water. 1 tablespoon lemon juice. Page Seventy puRiiy FCOUR More Bread and Better Bread ORANGE ICE 1 pint orange juice. 1 quart water. 1 pint sugar

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