2227.—PEACH SHERBET. (Fr.—Sorbet aux Pêches.)
Ingredients.—6 peaches, the juice of 4 lemons, sugar to taste, 3 quarts of water.
Method.—Skin and stone the fruit, remove the kernels from the stones, and chop them finely. Cut the fruit into small pieces, add the water, kernels, lemon-juice and sugar to taste. Let it remain on ice for 5 or 6 hours, and strain before using.
Time.—From 5½ to 6½ hours. Average Cost, 1s. 4d. Sufficient for 3 quarts.
2228.—PINEAPPLE WATER ICE. (Fr.—Glace à l'eau d'Ananas.)
Ingredients.—1 preserved pineapple, 1 pint of syrup No. 2231 or 2232, the juice of 1 lemon.
Method.—Make the syrup as directed. Pound the pineapple or chop it finely, and pass it through a hair sieve. Mix with it the syrup, add the lemon-juice, let the mixture become sufficiently cold, and freeze (see p. 988).
Time.—From 50 to 60 minutes. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
2229.—RASPBERRY OR STRAWBERRY WATER ICE. (Fr.—Glacé à l'eau de Fraises ou Framboises.)
Ingredients.—1½ lbs. of ripe strawberries or raspberries, 1½ pints of syrup No. 1, the juice of 2 lemons.
Method.—Prepare the syrup as directed. Rub the fruit through a fine sieve, add the lemon-juice, and if necessary deepen the colour with a few drops of carmine. Freeze as directed on p. 988.
Time.—About 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons.
2230.—RED CURRANT WATER ICE. (Fr.—Glace à l'eau de Groseilles.)
Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 quart of syrup No. 1, the juice of 1 lemon.
Method.—Pick the fruit and rub it through a hair sieve. Prepare the syrup according to the recipe, pour it over the fruit pulp, add the strained lemon-juice, and when cold freeze (see p. 988).
Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.