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FROZEN
BEVERAGES,
SUCH
AS
WATER
IOES,
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
half
frozen,
without
stirring,
and
having
a
rough,
icy
texture,
are
called
gran-
ites.
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
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