Chapter XXI · Ices and Sherbets · No. 2760
2760—Liqueur-ice Preparations
These preparations are made by adding to the syrup or the cream which forms the base of the ice a given quantity of the selected liqueur, the latter being generally added when the preparation is cold.
The proportion of one-fifth pint of liqueur per quart of syrup may be taken as an average. Subject to the requirements this liqueur flavour may be intensified with strong tea for rum ices; with orange-rind for Curaçao-flavoured ices, with fresh, crushed cherry-stones for Kirsch ices, etc.
These preparations should always contain some lemon-juice, and their strength should reach the average degree indicated for fruit ices.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2760, p. 792. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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