Reference > Cooking Methods & Techniques > Fruit Ice

Fruit Ice

Instructions

The principal point in making fruit ice is to use the exact quantity of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.

Print

Print recipe/article only

Source

Desserts and Salads (1920).