4735 Fruit Ice Mixtures

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These can be made in either of the two following ways:

  • Pass the fruit through a cloth or fine sieve after having pounded it previously if the texture of the fruit requires it. Mix this purée with an equal quantity of cold syrup at 32° and add the requisite amount of lemon juice as determined by the acid nature of the fruit being used. These two parts should always be mixed in the cold state and be checked on the saccharometer.

    If the saccharometer shows higher than the required degree the mixture can be brought to its correct degree by adding a little water. On the other hand, should the required degree not be attained, more syrup should be added until the required level is reached.

  • Pound the fruit with approximately 300 g (11 oz) sugar per 500 g (1 lb 2 oz) of fruit. This amount of sugar can only be stated approximately and must be adjusted up or down by taking into account whether the fruit used is more or less sweet.

    Pass the purée through a cloth or fine sieve and add the necessary quantity of filtered water to bring the mixture to the desired degree.