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.