U.S. Prohibition outlawed the sale of alcoholic beverages between 1920 through 1933. Recipes for elaborate non-alcoholic drinks began to appear in every magazine and newspaper, with the hope of quenching that nagging thirst…but it was a thirst that was only satiated within the world of underground speakeasies resulting in high stakes crime.
“Frappés are frozen just half-way between a punch and an ice” stated cooking author Mary Mason Wright in the July 1921 issue of The Designer and Women’s Magazine. She added that this beverage style could also be served as a substitute for soup courses during hot weather. The name is derived from the base of black india tea.
2 cups sugar 1 cup water
1 cup fruit juice: pineapple, currant, cherry, strawberry or grape
3 juiced oranges 2 juiced lemons
1 pint cold black india tea
crushed fresh raspberries or bananas
“Boil the sugar and water to a sirup (sic),
then when cool add the fruit-juices.”
“Add the tea and enough (additional) water
to make two quarts and freeze to a mushy consistency.
Then add a cup of crushed fruit.”
Add a sprig of mint and a slice of orange to garnish each glass.
…and for those who might enjoy a little 1920s speakeasy nostalgia…
simply add one shot of citrus infused vodka to each glass, and shake.