Chapter XXI · Ices and Sherbets · No. 2768
2768—Red-currant Ice
Mix one pint of red-currant juice with one pint of syrup. In view of the natural acidity of the fruit, lemon-juice may be dispensed with. The preparation should measure 20°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2768, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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