Cherry Water Ice

Ingredients

• two pounds of ripe red cherries
• half a pound of loaf sugar
• the juice of two lemons

Method

1. 1

   Stalk and stone two pounds of ripe red cherries, bruise them, and set them over the fire in the preserving pan with half a pound of loaf sugar and a little water; let them boil up till soft enough to pulp through a hair sieve.

2. 2

   Blanch and pound a good handful of the cherry kernels, and infuse them for a little in the juice of two lemons.

3. 3

   Now add to the cherries a pound of sugar, boiled till it forms a tiny thread, mix the fruit and sugar well together, and pour it onto the lemon juice and kernels, mix it altogether thoroughly, and freeze.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

berry Water Ice.— Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire ; when warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please, diluting them with sufficient sugar syrup to sweeten them to taste (adding a httle I more water if they are too thick), then when cold, freeze. This can also be made “with barberry jam, by mixing two good tablespoonfuls of the latter with / the juice of a lemon (the firsG does not require this ;as the fresh fruit is sour enough), a pint of water, > and a few drops of cochineal or carmine ; sieve it all, : and freeze. This ice is improved by the addition of I a spoonful or two of Italian mdringue, as it should Ibe very smooth and thick. D 2 36 ICES. Black Currant Water Ice— Pound together two pounds of ripe black currants and a pound of black heart cherries, with the blanched kernels of the latter ; mix them with 6oz. of caster sugar, one and. a half pints of cold water, and a few drops of carmine to imjDrove the colour, rub it all through a sieve, and freeze. Cherrij Water Ice.— Stalk and stone two pounds of ripe red cherries, bruise them, and set them over the fire in the preserving pan with half a pound of loaf sugar and a little water ; let them boil up till soft enough to pulp through a hair sieve ; blanch and pound a good handful of the cherry kernels, and infuse them for a little in the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.