These preparations are made by adding to the syrup or the cream which forms the base of the ice a given quantity of the selected liqueur, the latter being generally added when the preparation is cold.
The proportion of one-fifth pint of liqueur per quart of syrup may be taken as an average. Subject to the requirements this liqueur [793] ]flavour may be intensified with strong tea for rum ices; with orange-rind for Curaçao-flavoured ices, with fresh, crushed cherry-stones for Kirsch ices, etc.
These preparations should always contain some lemon-juice, and their strength should reach the average degree indicated for fruit ices.
Various Fruit-Ice Preparations.
[2761—APRICOT ICE]
Take one pint of fresh apricot purée, one pint of syrup, and the juice of two lemons. The strength of the preparation should measure 18° or 19° (saccharometer).
[2762—PINE-APPLE ICE]
Set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup. Rub the whole through a sieve, add the juice of one lemon and a few drops of Kirsch, and test the preparation, which should measure from 18° to 20°.
[2763—BANANA ICE]
Set one pint of pounded banana pulp to macerate for two hours in one pint of Maraschino-flavoured syrup. Add the juice of three lemons, and rub through a sieve. This preparation should measure from 20° to 21°.