2759—The Making of Fruit Ice Preparations

These preparations are made in two ways as follows:—

(1) Rub the fruit through a fine sieve, after having pounded it if its nature admit of it. Dilute the purée with an equal quantity of cold sugar syrup at 32° (saccharom.), and add lemon juice in a quantity subject to the acidity of the treated fruit.

This mixture of ingredients should always be cold, and should be tested with saccharom (pèse-sirops). If the instrument marks more than the proper degree, dilute the preparation with a little water; if it mark less, add syrup until the required degree is reached.

(2) Pound the fruit with an average quantity of ten oz. of sugar per lb.; but remember that this proportion may be modified either way, subject to the sweetness of the fruit used.

Rub the whole through a sieve; and then, to obtain the proper degree of strength, add the necessary quantity of filtered water.