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Orange Ice
4 cups water 2 cups sugar 2 cups orange juice 1/4 cup lemon juice Grated rind of two oranges Make syrup as for Lemon Ice; add fruit juice and grated find; cool, strain, and freeze.
Raspberry Ice I 4 cups water 1 2/3 cups sugar 2 cups raspberry juice 2 tablespoons lemon juice Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese-cloth, and lemon juice; strain and freeze.
A water ice of the old school: a boiled sugar syrup, fruit juice, and nothing else. The proportions matter more than the technique, and the cross-reference to "Lemon Ice" hides the only step that needs explaining.
- The syrup step"Make syrup as for Lemon Ice" points back to a recipe not reproduced here; it means boiling the 4 cups water with the 2 cups sugar until the sugar has dissolved. Do not reduce it much; the volume of water is part of the recipe.
- Grated rindZest only the coloured outer layer of two oranges; the white pith beneath turns bitter as it steeps. The rind is strained out again before freezing, so it functions as an infusion rather than an inclusion.
- Juice quantitiesTwo cups of orange juice is roughly 5 or 6 medium juice oranges; a quarter cup of lemon juice is about one and a half lemons. Fresh juice is worth the trouble here since there is nothing else in the dish to hide behind.
- "Freeze" meant a crank freezerThe original assumed a hand-cranked churn packed in ice and coarse salt. In a modern ice cream machine, chill the mixture thoroughly first and churn 20 to 30 minutes. Without a machine, freeze in a shallow pan and rake with a fork every 30 minutes for a granita texture.
- Texture and sugarWith no dairy, egg, or alcohol, this sets very hard once fully frozen. Let it stand 10 minutes at room temperature before serving, and do not cut the sugar further, since sugar is what keeps it scoopable.
- YieldRoughly two quarts of finished ice, serving 8 to 10 as a light course between dishes or after a heavy dinner.