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Fruit Ices and Sherbets

Make a syrup in general proportion of one quart of water to a pound of sugar with a pinch of salt and boil five minutes. The sweetness or tartness of the fruit used necessitates varying the amount of sugar. When cold add to the syrup a pint of fruit juice, also pulp if wished. Sherbets or "sorbets" are made by adding to the ice made as above, when partially frozen, the whipped white of an egg (or two if liked) for the above quantity, or with a little sugar added.

Granites are coarse-grained ices packed in the can and set away without stirring till the expiration of an hour when the sides are scraped fresh and the mixture re-packed. This is twice repeated. It is not until the ice is scraped and stirred that the fruit is added, lightly mixed in.