Water Ices and Sherbets

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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In freezing sherbets or water ices, freeze steadily five minutes let stand five minutes, turn again five minutes. Repeat until frozen.
In preparing frozen fruit or water ice the sugar and water should be made into a syrup, which should be boiled 5 minutes, then strained.
Fruit juice is used for water ice; the fruit is pressed through a colander or cut in small pieces with a silver knife for frozen fruit.