À l'Ananas (Pineapple Composition for Ices), with the Banana, Cherry, Lemon, Strawberry and Raspberry Compositions

Ingredients

• Pineapple composition:
• 1/2 litre pineapple
• 1/2 litre kirsch syrup
• Banana composition:
• 1/2 litre banana flesh
• 1/2 litre syrup flavoured with maraschino
• juice of 2 lemons
• Cherry composition:
• 1/2 litre stoned cherries
• 1/2 litre kirsch syrup
• juice of 1/2 lemon
• Lemon composition:
• zest of 3 lemons
• 1/2 litre cold syrup
• juice of 4 lemons
• juice of 2 oranges
• Strawberry composition:
• 1/2 litre strawberry purée
• 1/2 litre syrup
• juice of 2 oranges
• juice of 2 lemons
• Strawberry composition
• 1 kilo strawberries
• 500 grammes caster sugar
• juice of oranges and lemons
• filtered water
• Raspberry composition:
• as for the strawberry composition

Instructions

1. Pineapple: macerate 1/2 litre of grated or pounded pineapple for 2 hours in 1/2 litre of kirsch syrup; pass through a sieve and check that the composition weighs 18 to 20°.
2. Bananas: macerate 1/2 litre of pounded banana flesh for 2 hours in 1/2 litre of syrup flavoured with maraschino; add the juice of 2 lemons and pass through a sieve; the composition should be 20 to 21°.
3. Cherries: crush 1/2 litre of stoned cherries and pound the stones; macerate the whole for one hour in 1/2 litre of kirsch syrup; pass through a sieve and add the juice of half a lemon; the composition should be 21°.
4. Lemon: infuse the zest of 3 lemons for 2 hours in 1/2 litre of cold syrup; add the juice of 4 lemons and of 2 oranges and pass through a chinois; the composition should be 22°.
5. Strawberries: mix 1/2 litre of strawberry purée with 1/2 litre of syrup and add the juice of 2 oranges and of 2 lemons.
6. Strawberries, second method: pound 1 kilo of strawberries with 500 grammes of caster sugar; add orange and lemon juice as above; pass through a sieve and add enough filtered water to bring the composition to 16 to 18 degrees.
7. Raspberries: proceed as for the strawberry composition, in the same proportions.