Cherry Ice.
- 1 quart cherries, with half the stones pounded in a Wedgewood mortar.
- 2 lemons—the juice only.
- 1 pint of water, in which dissolve 1 pint of sugar.
- 1 glass of fine brandy.
Squeeze out the bruised cherries and stones, in a bag over the sugar; add the water, then the brandy, and freeze.
It will require a longer time to freeze than other ices, on account of the brandy.
Currant and Raspberry Ice (Fine.)
- 1 quart red currants.
- 1 pint raspberries—red or white.
- 1 pint of water.
- 1½ pint of sugar.
Squeeze out the juice; mix in the sugar and water, and freeze.