lemon juice to taste, then freeze. If fresh pineapple is used, add syrup to sweeten.
Raspberry Ice.
3 tablespoons sugar.
1 cup raspberries.
⅓ cup water.
1 teaspoon lemon juice.
Sprinkle raspberries with sugar, cover, and let stand one hour; then mash and squeeze through cheese cloth to express as much juice as possible. Add lemon juice and freeze. Raspberry ice made in this way is of a much brighter color than when the fruit juice is added to a syrup.
Strawberry Ice.
Make same as Raspberry Ice, using strawberries in place of raspberries. The quantity of sugar must depend somewhat on the acidity of the fruit.
Grape Sherbet.
⅓ cup water.
2 tablespoons sugar.
¼ cup unfermented grape juice.
1 tablespoon orange juice.
1 teaspoon lemon juice.
Mix ingredients in order given, strain, freeze, and serve in frappe glass.
Milk Sherbet.
½ cup milk.
1 tablespoon sugar.
2 tablespoons lemon juice.
Add lemon juice to sugar and pour on gradually milk; then freeze. One-half milk and one-half cream may be used in place of all milk.
Vanilla Ice Cream.
½ cup thin cream, or
¼ cup heavy cream and
¼ cup milk.
1 tablespoon sugar.
½ teaspoon vanilla.
Few grains salt.
Mix ingredients and freeze.
