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Frozen Fruit in Ices

Broadly speaking it may be said, everybody that likes fruit ices or sherbets likes the frozen pieces of fruit scattered through them as well. But there are differences which it would be tedious to point in each case depending upon the degree of sweetness of the fruit. Strawberries containing little or no sugar will freeze in a strawberry water ice too unreasonably solid to be good, while sweet Tokay and Muscat grapes, sweet ripe cherries, mellow pears and the like will never become too hard because the sugar in them prevents it. The sweeter an article, whether cream or fruit, the harder it is to freeze. To keep the fruits from this too solid congealing some of the French ways steep them in alcoholic liquers--methods which we merely mention for information without believing them necessary to practice. In case of a peach ice, then, it may do very well when the peaches are very sweet and ripe to drop the quarters in at the end of the freezing without any preparation; but if the peaches instead are inclined to sourness stew them in thick syrup without breaking the quarters and drop in the ice after first making them cold.