Fruit Waters

Eau de Fruits Glaces

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
These are famous Creole Summer Beverages, and are always served to friends when visiting of an evening, or at evening receptions and reunions in summer. They are made, for the most part, of fruit juices and Syrups, but they are also made of different kinds of punch, and from coffee.

The Orangeade, the Orgeat and the Lemonade, with the Claret Cup, are the principal. Unlike the Ratafias, they are served soon after concoction. In freezing, the Creoles put the mixture into water bottles or earthen jugs. These are set on ice and twirled around. As the contents become frozen a wooden spatula is thrust into the jar for the purpose of scraping down the portion that is frozen into the liquid center.