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Raspberry Water Ice

Place in a basin one-half pound of powdered sugar, squeeze in the juice of three lemons, and add one pint of picked and well-cleaned raspberries. Beat briskly with a spatula for five minutes, add one quart of cold water, mixing again for a minute or two, and strain through a sieve into the freezer. Put on the lid and lay the freezer in an ice-tub, filling it all round with broken ice, mixed with a small quantity of rock salt. Turn the handle on the cover as rapidly as possible for three minutes. Raise the lid, and with a spoon detach the cream from all round the freezer and the bottom also. Remove it, and turn the handle again sharply for three minutes more. Uncover and detach the cream as before, taking care that no salt or ice drops in it. Place the lid on, and repeat the operation three times more. By this time the cream should be quite firm, turn it out onto a cold dish, over which has been spread a napkin, and serve.