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Ready in the freezer to refresh.

Stimulate appetites with one of these cooling ices as a prelude to a meal. Or conclude a meal, particularly a rich one, with an ice for a light dessert.

Festive combinations include port with orange juice enriched by aromatic bitters; sweet vermouth or orange juice with ruby Campari or aromatic bitters; and champagne or apple juice with ginger and peach-flavor liqueur.

Freeze the ices in the freezer or in a self-refrigerated machine, following the manufacturer's directions.

To freeze in freezer. Pour ice mixture into a metal pan (8- or 9-in. square or 9 by 13 in.); cover and freeze until solid, at least 2 hours or up to 1 month. Break into small chunks with a heavy spoon and whirl in a food processor or beat with a mixer until a smooth slush forms; serve in chilled glasses.

If you want slush firmer, put in freezer up to I hour. Slush can be stored in freezer up to I month; to make it soft enough to scoop, beat before serving.
Port ice
1 1/2 cups water
 1/2 cup sugar
 I cup port or cream sherry
 1/4 cup orange juice
 1 teaspoon aromatic bitters


In a 1- to 2-quart pan, stir water and sugar over high heat until boiling. Let cool. Add port, juice, and bitters. Cover and chill until cold, about I hour. Freeze as directed, preceding. Serves 6 to 8.

Per serving. 99 cal.; 0. I g protein; 0 g fat; 17 g carbo.; 2.9 mg sodium; 0 mg chol
Italian Ice

1 1/2 cups water
 1/2 cup sugar
 1 cup sweet vermouth or orange juice
 2 tablespoons Campari or 2
 teaspoons aromatic bitters
 1 tablespoon lime juice
 Lime slices (optional)


In a 1- to 2-quart pan, stir water and sugar over high heat until boiling. Let cool; then add vermouth, Campari, and lime juice. Chill until cold, about I hour, then freeze as directed, preceding. Garnish individual portions with lime slices. Serves 6 to 8.

Per serving: 107 cal.; 0 g protein; 0.3 g fat; 77 g carbo.; 7.6 mg sodium, 0 mg chol
 Ginger-Peach ice
1 1/2 cups water
 1/2 cup sugar
 2 tablespoons minced crystallized
 ginger
 1 cup champagne, sparkling wine, or
 sparkling apple juice
 3 tablespoons peach-flavor liqueur
 Fresh mint sprigs (optional)


In a 1 - to 2-quart pan, stir water, sugar, and I tablespoon ginger over high heat until boiling. Let cool, then add champagne and liqueur. Cover and chill until cold, about I hour. Freeze as directed, preceding. Top portions with remaining ginger and mint. Serves 6 to 8.

Per serving. 102 cal.; 0 g protein; 0 g fat, 18 g carbo.; 4 mg sodium, 0 mg chol
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer: A Special Section; recipes
Publication:Sunset
Date:Jul 1, 1990
Words:454
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