Finely chop one and a half lbs. of fresh or preserved pineapple; put it into a basin and pour over it one quart of boiling syrup at 20°. Let it cool, and infuse for two hours.
Strain through a woollen bag; add a piece of ice and sufficient seltzer water to reduce the liquid to 9°. Keep the preparation in the cool for a further twenty minutes, and complete it, when about to serve, with three liqueur-glassfuls of Kirsch.
[2939—CHERRY WATER]
Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones, crushed in the mortar, and let the whole macerate for one hour. Then moisten with one pint of filtered water, and strain the juice through a woollen bag, or muslin folded in two and stretched.
Add a piece of well-washed ice and six oz. of loaf-sugar, and put the whole in the cool for twenty minutes. Flavour, when about to serve, with four liqueur-glassfuls of Kirsch.
The saccharometer should register 9° when inserted into this preparation.
[2940—RASPBERRY-FLAVOURED, RED-CURRANT WATER]
Rub through a sieve, over a basin, twelve oz. of red and white currants, and four oz. of very ripe raspberries. Add to the currant-water one pint of filtered water, six oz. of loaf-sugar, and one piece of washed ice. Keep the whole in the cool for twenty minutes, and stir it from time to time with a silver spoon, that the sugar may dissolve.
Degree the same as in No. [2939].