1434 Apple or pear water ice

Morozhenoe iz jablok ili grush


For apple water ice

  • 7 apples
  • glasses, or ¾ lb, sugar
  • ½ lemon
  • cinnamon
  • ½ glass champagne, or ½ wineglass rum
  • about 6 glasses salt

For pear water ice

  • 7 pears
  • ¾ lb sugar
  • ½ vershok vanilla
  • juice from ¾ lemon
  • ½ glass champagne, or ¾ wineglass rum


The best fruit to use for water ice is Rennet or Pineapple apples and Beri or Bergamot pears. If none are available, ordinary apples and pears may be used.

Cut up 7 peeled apples or pears, cover with glasses water, boil until tender, and strain. Bring to a boil glasses of this juice and ¾ lb sugar. Cool and add the juice from ½ lemon and ½ glass champagne or ½ wineglass rum.

Add cinnamon and 1 clove or the zest from ¼ lemon when cooking apples; add ½ vershok vanilla when cooking pears.