Home › The Principles of Cookery › Waters, Iced Fruit

Waters, Iced Fruit

These are very agreeable beverages, in their season, for evening parties. Currants, cherries, strawberries, raspberries, or apples may be used for making them. To make strawberry water, take a pottle of strawberries-let them be scarlet strawberries, if possible, on account of the beautiful colour they impart to the syrup-pick them carefully, and put them into three pints of very weak syrup; bruise the strawberries in it, and boil them up; strain the water through a jelly-bag without any pressure, which would make the water thick. Ice the water, and keep it in a cool place till wanted. To make currant and cherry waters, a stronger syrup must be used than for strawberries, but the exact strength of the syrup must be determined by taste.