Guanabana, Melon, Medlar, Pear or Plum Water Ice

Select fruits that are ripe, having them in preference a little too hard than too soft; they must be fragrant and freshly plucked. Suppress the skins or peels with a knife; press first through a sieve, then through a tammy; put the puree in a vessel, allowing for each quart one pint of cold syrup, the juice of two oranges and four lemons and the peel of half an orange infused in a gill of syrup. Stir all the ingredients well together and bring it to a twenty to twenty-two degree syrup; strain through a very fine Venice or silk sieve and pour into a semi-spherical freezer: allow it to congeal without ceasing to detach with a large spatula every particle adhering to the sides of the freezer. As soon as the ice is all congealed remove it with a spoon and transfer to a small, long freezer imbedded in salted ice to have it acquire plenty of body, and smooth while still stirring; lastly incorporate three tablespoonfuls of good rum, kirsch or prunelle, mixed with a little of the syrup and frozen preparation, being careful to incorporate it little by little; work again for a few moments, freeze once more and serve.