Pineapple Frappé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups water.
  • 1 cup sugar.
  • Juice 3 lemons.
  • 4 cups ice water.
  • 1 can grated pineapple or 1 pineapple shredded.


    Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice water, and freeze to a mush, using equal parts ice and salt. Serve in frappé glasses. If fresh fruit is used, more sugar will be required.