food; summer and ice

by:Yucai     2019-12-20
Written jointly by pierre claiborne and pierre franeyjune 7, 1987, this is a digital version of an article from The Times Print Archive, before its online publication began in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
There are occasional copywriting errors or other problems during the digitization process.
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Iced desserts can be traced back to Marco Polo at least.
It is said that when the famous traveler arrived in the east in the middle
In the 13th century, he observed that the locals mixed exotic fruits and ice brought from the snow mountains with camel bags to cool their palate.
Back in Italy, Marco Polo introduced the custom to his compatriots long before the invention of ice cream.
The idea of eating fruit and juice mixed with ice or frozen should have been introduced to France by medical chefs in the 6th century.
French chefs expand the concept of water ice by adding frozen cream to the mixture.
It is said that in May 19, 1777, the advertisement for the first machine to produce ice and cream desserts appeared in The New York Gazette, the first handmade US patent
A hand-held freezer was released in 1848.
When you visit luxury restaurants in the United States today, it is easy to find carefully selected ice and snow hiding on dessert cards.
These desserts are as varied in color as Joseph\'s coat and taste more than Tutti-
In all its creation.
Taste from the next-
Home staples like apples and pears are exotic with passion fruit or spices made along the lines of rosemary and cloves.
This may be due to the huge improvements in ice making machines over the past few years that have led to a significant increase in American enthusiasm for ice and frost.
It was once necessary to make this dessert with a large amount of ice and hand-made
Hand-shaking machines are very popular.
In that era, one of the problems of the universe was whether the machine of the machine should rotate in the jar or around the machine.
Today\'s machine is a model of efficiency without ice.
Cut, shaved, cut, or whatever.
Some models of cylinders only need to be placed in the refrigerator for a few hours.
The base mixture is added to the cylinder, the crank is turned occasionally, and the mixture is frozen.
There is a difference between advertisements in ices (
Known as Granite in France)and sherbets (or sorbets).
Very easy to make both
Unlike ice cream, ice cream takes not only time --
Eat rich cream, but also high in calories.
Ice and fruit Dew are made only with fruit or berry juice plus simple syrup cooked for about three minutes.
Another difference between the two is that ice consists of frozen fruit and syrup;
Fruit Dew needs to add a \"stabilizer\" in the form of protein, cooked protein or gelatin \".
One of the joys of preparing ice cubes or frost is that they all give you the opportunity to show your invention.
You can play with a mixture of sweet melon and ginger like we do here;
Grapefruit with coriander;
Honey Dew with melon liqueur, Rosemary with mint.
A few years ago, we learned a trick from an important Texas official.
He proved to us that if you can\'t get pink ice or frost when freezing pink grapefruit juice, you just slice the fruit before mixing it with syrup and freezing, and mix thoroughly in the food processing machine. It works.
In our view, smoothies and smoothies are one of the glory of this season.
In order to get the most obvious natural flavor, it is also important that the fruit or melon is mature and very sweet.
This is something to look forward to in the hot summer.
Melon and ginger fruit Dew 2 ripe melon, about 4 pounds 2 tablespoons freshly squeezed lemon juice 1 cup of sugar 2 cups of water 2 tablespoons chopped bottled ginger syrup 2 tablespoons bottled ginger syrup 1 tablespoon chopped or ground fresh ginger 2 protein, gently beat. 1.
Cut the cantaloupe into eight.
Scrape and discard the seeds and internal fibers.
Cut off the skin and discard the skin.
There should be about 2 pounds meat.
Cut the meat into small pieces and put it in a bowl.
Stir with lemon juice. 2.
Boil sugar and water in a pan.
Let\'s slow down for five minutes.
Add the cantaloupe block and bring it to a boil.
Two minutes slow.
Drain but keep cantaloupe slices and cooking liquid at the same time. Let cool. 3.
Place cantaloupe in a container of a food processor or electric mixer.
Add chopped ginger, ginger syrup and fresh ginger.
Mix as thoroughly as possible.
Place the mixture in a mixing bowl. 4.
Add the reserved cooking liquid and stir well.
There should be seven and one. half cups.
Relax completely. Advertisement5.
Pour half of the mixture into an electric or manual containercranked ice-
Freeze and freeze cream according to manufacturer\'s instructions.
When the mixture begins to freeze, add a protein and continue to freeze to the desired consistency.
Repeat with the remaining mixture and the remaining protein.
Output: 12 to 14 copies.
Pear and passion
Fruit ice 5 ripe pears, each a little soft, about 2 1/4 lbs 2 tbsp freshly squeezed lemon juice 1 cup of sugar 2 cups of water 1 teaspoon pure vanilla extract 1/4 cup passion-
Bottled water and fruit syrup in specialty food stores. 1.
Cut the pear into eight or eight.
Cut and discard the core, stem and peel.
The total weight of the trimmed pear should be around 1 pound and a half.
Stir with lemon juice to prevent discoloration. 2.
Put sugar, water and vanilla extract into the pan.
Heat, stir until the sugar is dissolved.
Add the pear to cook.
Let\'s cook for five minutes.
Drain the pear and the boiled liquid. Let cool.
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Place the pear in a container of a food processor or electric mixer and mix it as thoroughly as possible.
There should be three cups.
Place the mixture in a mixing bowl. 4.
Add the cooking liquid and passion of the reserve-
Mixed fruit syrup.
About four and a half cups.
Relax completely. 5.
Pour the mixture into an electric or manual containercranked ice-
Freeze and freeze cream according to manufacturer\'s instructions.
Output: 8 to 10 copies.
Grapefruit and campari sherbet 3 big pink grapefruit, the better the red, about 1 pound 1 1/2 cup sugar 1/4 cup Campari 1 egg every 2 cups of water1.
Peel the grapefruit, cut off all the white outer membranes and discard them.
Carefully segment, run the knife between each segment.
There should be three cups of meat and a glass of juice.
Discard any seeds. 2.
Place grapefruit slices and juice in a container of a food processor or electric mixer and mix as thoroughly as possible.
There should be three cups.
Place the mixture in a mixing bowl. 3.
Boil water and sugar in a pan.
Cook for about five minutes and cool.
Add grapefruit mixture and mix.
There should be about five and a half cups.
Add Campari and cool completely. Advertisement4.
Pour the mixture into an electric or manual containercranked ice-
Freeze and freeze cream according to manufacturer\'s instructions.
When the mixture begins to freeze, add the protein and continue to freeze to the desired consistency.
Output: 10 to 12 copies.
Sweet Melon and sweet melon liqueur ice 1 sweet melon, about 3 pounds 2 tablespoons freshly squeezed lemon juice 2 cups of water 1 cup of sugar 5 tablespoons bottle of sweet melon liqueur. 1.
Cut the honey dew into eight pieces.
Scrape and discard the internal seeds, fibers, and external peels.
The prepared melon weighs about 1 pound and a half. 2.
Cut the melon into small pieces, place it in a bowl and add lemon juice.
Toss a layer of debris. 3.
At the same time, put water and sugar into the pot to boil and cook for about three minutes.
Add melon pieces and cook for two minutes.
Drain, but keep slices of melon and cooking liquid at the same time. Let cool. 4.
Place the melon slices in a container of a food processor or electric mixer and mix them fully.
There should be three cups.
Place the mixture in a mixing bowl.
Add the reserved cooking liquid and stir well.
There are about five cups. Chill well.
Join the melon liqueur. 5.
Pour the mixture into an electric or manual containercranked ice-
Freeze and freeze cream according to manufacturer\'s instructions.
Output: 10 to 12 copies.
Rosemary and mint ice 3 cups of water 1 cup of sugar 2 tablespoons fresh or dry lemon leaves 2 tablespoons lemon juice 1 tablespoon cream. 1.
Put water and sugar in the pan and cook for three minutes.
Stir with rosemary.
Cover tight and let\'s stand for 15 minutes. 2.
Arrange the bowl with a sieve, and arrange the sieve with a cheese cloth.
Filter the liquid and discard the solid.
Let the liquid sit until it cools.
Add lemon juice and cream to cool completely. 3.
Pour the mixture into an electric or manual containercranked ice-cream freezer.
Freeze according to the manufacturer\'s instructions.
Output: six to eight.
A version of this article was printed on page 6006063 of the National edition on June 7, 1987 with the title: food; SUMMER AND ICE.
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