ICES

82. Ices are simple mixtures of fruit juice and sugar diluted with water and then frozen. They are expected to be somewhat sour, and, as a rule, lemon juice is relied on to assist in obtaining this flavor. In addition, lemon juice also helps to bring out the flavor of the fruit used as the basis of the ice.

As a rule, a very smooth texture is not desired in this dessert; consequently, ice is frozen quite rapidly and, as will be noted in Table I, with a high proportion of salt. Unless the fruit used in an ice is expensive, this is probably the cheapest frozen dessert that can be made, for it seldom contains any other ingredients than those mentioned. It is usually clear, but occasionally the fruit pulp is used in addition to the fruit juice. When this is done, the mixture should not be frozen too hard, as the fruit is apt to become icy. Fresh, canned, or preserved fruit may be used. The sugar used for ices is usually cooked with the water to form a sirup. Otherwise, the sugar often fails to dissolve and remains granular, preventing the ice from being as sweet as it should be for the amount of sugar used.

83. LEMON ICE.--The ice most frequently made is that flavored with lemon. It is very refreshing when served plain, but it can be improved by the addition of fruit. A very delightful way in which to serve it is to place a large spoonful in a sherbet glass, pour over this a spoonful or two of the sirup from maraschino cherries, and then garnish with diced bananas.

LEMON ICE

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Sufficient to Serve Six

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