1895 Modern American drinks; how to mix and serve all kinds of cups and drinks
FROZEN BEVERAGES, SUCH AS WATER IOES, SHERBETS, AND FROZEN PUNCHES. Certain distinctions have been made in water The varieties made with fruit juice, water, Those with the addition of the whites of eggs are called sher- bets. Sherbets which are of a smooth, fine texture, but only half frozen, are sometimes called sorbets. Water ices only half frozen, without stirring, and having a rough, icy texture, are called gran- ites. Frozen punches are made by adding liquor to the ices either before or after freezing. Lemon Ice. To one pound and a quarter of fine sugar add three pints of water, the juice of ten lemons. Boil 111 ices. and sugar only are called water ices.
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