OTHER CITRUS FRUITS 235 



GRAPE FRUIT PRESERVE 



Remove outer, yellow rind and most of the white by 

 peeling very thick. Halve the fruit and with sharp knife 

 core and seed it. Then slice across and place pulp in granite 

 vessel with very little water and cook at moderately quick 

 heat. When at boiling point add three-fourths pint of 

 sugar to each pint- of fruit pulp and juice, then cook slowly 

 fifteen minutes. This may be used at the moment as a 

 luncheon or supper dish or sealed in jars. 



GRAPE FRUIT ICE 



Make the same as lemon or orange-ice; a rather 

 strong, sweet, " grape-fruitade " with the pomelos alone 

 or adding to each quart the juice of one lemon or two 

 oranges (or both). 



GRAPE FRUIT SHERBET 



Take the juice of six pomelos, four cups of sugar, and a 

 pint of water. Soak a tablespoon of gelatine in part of 

 the water until dissolved, then bring to a boil with the 

 water and fruit juice. When cool, freeze partially; add 

 whipped whites of two eggs and finish freezing. 



FROZEN POMELO 



Make as for Frozen Oranges, using more sugar and some 

 orange juice. 



GRAPE FRUIT WINE 



Make as for Seville Orange Wine. 



POMELO SYRUP 



This may be made from the pulp of the fruit alone or 

 with the rind, using about one quart of water to each quart 

 of sliced fruit (rind and all) . If the rind is used the syrup 



