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FROZEN BEVERAGES,
SUCH AS
WATER ICES, SHERBETS, ·AND
FROZEN PUNCHES.
'
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 sher–
bets.
Sherbets which are of a smooth, fine texture,
but only half frozen, are sometimes called sorbets.
Water ices only h alf frozen, without stirring,
and having a rough, icy teJd;ure, are called gran–
ites.
Frozen punches are made by ap.ding 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
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