Grape Ice.
Make a good lemon ice; then mix in a gill of grape essence, and pass it through a lawn sieve.
Rasberry Water.
To three quarters of a pound of jam, allow a pint and a quarter of water, and the juice of two lemons; pass it through a hair sieve, and colour it.
Currant Water.
Take a quart of fresh currants; rub them through a sieve, mix it with a quarter of a pint of clarified sugar, and the same quantity of water; then colour and strain it.
Cherry Ice.
Take a pound of morello, or Kentish cherries; bruise them in the mortar, strain them through a hair sieve, and mix the juice with a quarter of a pint of water, and the same quantity of clarified sugar, pass it through a lawn sieve, and colour it.
All water ices may be made of the fresh fruit in a similar manner; but if you make a water ice of jam, you must allow double the quantity of fruit, to what you allow in making cream ices.