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Fruit Ices
Fill a saucer champagne glass with orange ice, over this pour ½ ounce of crushed fruit, any flavor desired by the customer, and serve with a spoon. This makes a more cooling and delicious combination than sundaes or college ices.
A fountain assembly rather than a cooked recipe: the whole thing turns on having a properly textured water ice and a thick crushed-fruit topping ready in advance.
- The saucer champagne glassThe wide, shallow coupe of the period typically held somewhere in the region of four to six ounces to the brim. Any small dessert coupe or wide-mouthed bowl works.
- Orange ice, not sorbet as sold todayFountain orange ice was a water ice: juice, sugar syrup and water, no dairy and generally no egg white. Commercial sorbet is the closest match; anything labelled sherbet in the United States contains milk and will muddy the point of the dish.
- Half an ounce of crushed fruitThat is a tablespoon, no more.