Strawberry Water Ice (Glace aux Fraises)

Ingredients

• 1 pt. strawberry puree
• 1/2 pt. syrup for ices
• Juice of 1 lemon
• 2 whites of eggs
• A few drops of carmine

Method

1. 1

   Choose sound ripe strawberries, pick them carefully, and rub them through a hair sieve.

2. 2

   Make the syrup according to directions in Recipe 2178, add it to the fruit puree in the above proportion, along with the strained lemon juice and enough carmine to make all a pretty pink colour.

3. 3

   When quite cold, freeze in the usual way.

4. 4

   Whip up the whites of eggs to a stiff froth, and stir them into the mixture when it is half frozen, then continue the freezing until the ice is sufficiently stiff for serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 774. The excerpt below is the record exactly as published.

. 1 pt. syrup for ices. | Extract the juice from some red currants in the same way as directed for Raspberry Jam (Recipe 2152). Measure the juice, and allow syrup for ices (Recipe 2178) and whites of eggs in the above pro- portion. Put the fruit juice and syrup into the freezing pot and half freeze them, then add the whites of eggs beaten to a stiff froth, and freeze again until sufficiently hard. Note. — This ice is very good served with a little whipped and frozen cream on the top. 2192. Strawberry Water Ice (Glace aux Fraises) | pt. strawberry puree. | pt. syrup for ices. Juice of 1 lemon. 2 whites of eggs. A few drops of car- min

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