Home › The Principles of Cookery › Cherry-Water Ice

Cherry-Water Ice

Boil a pound of sugar with a pint and a half of water, remove the scum as it rises; when it is clear, pour it into a large jug containing one pound of Kentish cherries bruised, a few of the kernels, blanched and pounded in a mortar, the juice of two lemons, and a glass of noyeau. Let these soak; strain, add a few drops of cochineal, and freeze. Imbed in the ice till wanted. Probable cost, 9d. for this quantity, exclusive of the noyeau. Sufficient for one quart of ice.