Water Ices Recipe

Instructions

1. Water ices are made of the juices of ripe fruits mixed with syrup and frozen; and it must be remembered that if the juices are sweetened excessively they will not freeze.
2. It is therefore necessary to test them with an instrument called a saccharometer.
3. To do this, put the mixture prepared for freezing in a tumbler, place the saccharometer gently in it: if it is mixed correctly for freezing with powder it will stick to the highest red mark; for freezing with ice and salt to the lowest red mark.
4. To make it sink, add water to the mixture; to make it rise, add syrup.
5. These remarks apply also to ice creams, ice puddings, and all drinks which are to be frozen.
6. For water ices clarified sugar should be used; and this may be made by boiling for ten minutes, and skimming thoroughly, a quart of water with 3 pounds of sugar and 1/2 the white of an egg well whisked.
7. Having prepared the mixture and also ascertained its strength, put it into an ice-pot.
8. Place it in the ice-pail, and surround it with ice which has been broken almost to powder and mixed with salt and a little saltpetre.
9. Work the freezer rapidly for ten minutes; then remove the ice from the sides of the freezer with the ice-spattle, and work it again till it is stiff and smooth.
10. Put it into the mould, and leave it in ice mixed with salt and saltpetre till it is to be served.
11. To turn it out, wipe it with a cloth, dip it in cold water for a minute, and wipe it dry; lift off the ends of the mould, and with the fingers push the ice upon its dish.