4734 Various Fruits and Ices Made with Essences and Liqueurs

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The basic ingredient of these mixtures is a syrup of 32° on the saccharometer, to which is added the purée of fruit, essence or the particular liqueur which characterizes the name of the ice.
All these mixtures contain an addition of lemon juice, the amount of which varies according to the acid nature of the fruit being used. But this is never less than that of the juice of 1 lemon per 1 litre (1¾ pt or 4½ U.S. cups) of the mixture no matter how acid the fruit might be.
The juice of an orange is also suitable, mainly in mixtures made from red fruits. By using the combined juices of both a lemon and an orange the flavour and aroma of the fruit is brought out to advantage.