Apple Ice Recipe

A water ice is a mixture of water, fruit and sugar, frozen without much
stirring; in fact, a water ice can be made in an ordinary tin kettle packed
in a bucket. If an ice cream freezer is used, the stirring should be done
occasionally. Personally, I prefer to pack the can, put on the lid and
fasten the hole with a cork rather than to use the dasher, stirring now and
then with a paddle. If you use the crank, turn slowly for a few minutes,
then allow the mixture to stand for five minutes; turn slowly again, and
again rest, and continue this until the water ice is frozen. A much longer
time is required for freezing water ice than ice cream.
When the mixture is thoroughly frozen, take out the dasher, scrape down the
sides of the can, give the ice a thorough beating with a wooden spoon; put
the cork in the lid of the can, draw the water from the tub, repack it with
coarse ice and salt, cover it with paper and a piece of blanket or burlap,
and stand aside for two or three hours to ripen just as you would ice
cream.
When it is necessary to make water ice every day or two, it is best to make
a syrup and stand it aside ready for use.
Fruit jellies may be used in the place of fresh fruits, allowing one pint
of jelly, the juice of one lemon and a half pound of sugar to each quart of
water.
When water ice is correctly frozen, it has the appearance of hard wet snow.
It must not be frothy nor light.
A sherbet or sorbet is made from the same mixture as a water ice, stirred
constantly while it is freezing, and has a meringue, made from the white of
one egg and a tablespoonful of powdered sugar, stirred in after the dasher
is removed.