Certain distinctions have been made in water ices. The varieties made with fruit juice, water, and sugar only are called water ices. Those with the addition of the whites of eggs are called sherbets.
Sherbets which are of a smooth, fine texture, but only half frozen, are sometimes called sorbets.
Water ices only half frozen, without stirring, and having a rough, icy texture, are called granites.
Frozen punches are made by adding liquor to the ices either before or after freezing.
Lemon Ice.
To one pound and a quarter of fine sugar add three pints of water, the juice of ten lemons. Boil the sugar and water together twenty-five minutes, then add the lemon-juice; mix, strain, and freeze.
Orange Ice.
Three pints of water, one pound of sugar, five or six sweet oranges, according to size, the juice of one lemon. Make a hot, thick syrup of sugar and very little water. Peel half the oranges, divide them each in twelve or more parts by natural divisions, and drop the pieces of oranges in the boiling syrup. Grate the yellow part of the skin of the other three oranges in a bowl. Squeeze in the juice of the other oranges, add the syrup from the scalded orange slices, add water and lemon-juice to this syrup; mix, strain, and freeze; when half-finished stir in the sugared fruit.
Pineapple Water Ice.
Cut a ripe medium-sized pineapple in pieces, put in a jar or small tub and crush well; then put through a strainer; add to the juice obtained three quarts water and three pounds of fine sugar; mix and freeze.