Fresh Strawberry Water Ice
Ingredients
Directions
Prepare
Remove the stalks from the strawberries and pass them through a sieve.
Make and freeze
Mix the strawberry puree with the powdered sugar and water.
Freeze the mixture until rich and thick.
If it does not freeze well, add some syrup.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main flavour and colour, and the puree that forms the base of the ice.
- Powdered sugar
- Sweetens the mixture and lowers its freezing point, keeping the ice softer.
- Water
- Thins the puree so it can freeze into a smooth, scoopable ice.
The step that matters
Freeze the mixture until rich and thick. Freezing must be stirred or checked as ice crystals form, since sugar lowers the freezing point and slows setting. Stopping too early leaves it icy and thin, while over-freezing makes it hard, so the texture depends on timing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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