Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.
Cardinal Punch
4 cups water
2 cups sugar
⅔ cup orange juice
⅓ cup lemon juice
¼ cup brandy
¼ cup Curaçoa
¼ cup tea infusion
Make syrup as for Lemon Ice, add fruit juice and tea, freeze to a mush; add strong liquors and continue freezing. Serve in frappé glasses.