2930—Granités

Granités answer the same purpose as Sherbets, while they may also be introduced into certain culinary preparations.

The bases of these preparations consist of very thin syrups made from fruit juices, and not overreaching fourteen degrees (saccharometer).

Granités consist only of iced syrups, and are not combined with any Italian or other No. 2382, Ordinary Meringue.

As in the case of the Sherbets, but more particularly in regard to these, the operator should remember not to stir the syrup during the freezing process, lest it turn; and, when it is congealed, it should form a light, granulated mass.