Recipe: Lime Ice (with apricot, orange and raspberry variations) (1973)

LIME ICE

2 teaspoons unflavored gelatin
1/2 cup sugar
3 cups boiling water, divided use
1 1/2 cups sugar
3/4 cup lime juice
2 tablespoons lemon juice
2 teaspoons grated lemon peel
Green food coloring

Combine gelatin and sugar in a large saucepan. Stir in 1 cup boiling water until gelatin is dissolved. Stir in the remaining 2 cups boiling water, sugar, lime juice, lemon juice, and lemon peel.

Tint mixture to desired color by stirring in green food coloring, a drop at a time: Cool.

Pour into a refrigerator tray. Freeze until firm (3 to 4 hours), stirring 2 or 3 times.

Serve in chilled sherbet glasses.

VARIATIONS:

APRICOT ICE:
Decrease the water to 1 1/2 cups and sugar to 1 cup. Substitute 2 cups apricot nectar for lime juice and orange juice for lemon juice. Omit food coloring.

ORANGE ICE:
Decrease the water to 2 cups and sugar to 1 1/4 cups. Substitute 2 cups orange juice for lime juice and orange peel for lemon peel. Substitute orange food coloring for green food coloring.

RASPBERRY ICE:
Decrease the water to 2 cups and sugar to 3/4 or 1 cup. Omit lime juice, lemon peel and food coloring. Force through fine sieve 1 pint rinsed, sorted and drained raspberries. Blend sieved raspberries into gelatin mixture with lemon juice.

Makes 1 quart
From: Recipelink.com
Adapted from source: Recipe booklet: The Gourmet Foods Cookbook, Culinary Arts Institute, 1955, 1973