The Boston cooking-school cook book

by Fannie Merritt Farmer

Pineapple Frappé

2 cups water

1 cup sugar

Juice 3 lemons

2 cups ice-water

1 can grated pineapple or

1 pineapple shredded

Make a syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.