À la Groseille (Currant Composition for Ices), with the Mandarin and Melon Compositions

Ingredients

• Currant composition:
• 1/2 litre currant juice
• 1/2 litre syrup
• lemon juice
• Mandarin composition:
• 3/4 litre boiling syrup
• zest of 4 mandarins
• juice of 6 mandarins
• juice of 2 oranges
• juice of 1 lemon
• Melon composition:
• 1/2 litre pulp of a well-ripe melon
• 1/2 litre syrup
• juice of 2 oranges
• juice of 1 lemon
• 1 ordinary spoonful orange-flower water

Instructions

1. Currant: mix 1/2 litre of currant juice with 1/2 litre of syrup; because of the acidity of the fruit, add lemon juice only with prudence; the composition should be 20°.
2. Mandarins: infuse the zest of 4 mandarins in 3/4 litre of boiling syrup; let cool and pass through a sieve; complete with the juice of 6 mandarins, 2 oranges and 1 lemon; the composition should be 21°.
3. Melon: mix 1/2 litre of pulp of a well-ripe melon, 1/2 litre of syrup, the juice of 2 oranges and 1 lemon, and one ordinary spoonful of orange-flower water; pass through a sieve; the composition should be 22°.