Chapter XXI · Ices and Sherbets · No. 2776
2776—Violet Ice
Put half a lb. of cleaned violet petals into one and one-half pints of boiling syrup. Let them infuse for ten minutes; strain the whole through a sieve; let it cool, and finish it with the juice of three lemons. The preparation should measure from 20° to 21°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2776, p. 794. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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