Barberry Water Ice
Ingredients
Directions
Make the mixture
In a bowl, combine the Barberry jam.
Squeeze in the juice of one lemon.
Add 1 pint of water and a little cochineal for color.
Pass the mixture through a sieve.
Freeze
Freeze until thick and smooth like butter before placing in molds.
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
- Barberry jam
- Provides the main fruit flavor and sweetness, which also lowers the freezing point.
- Lemon
- Adds acidity that brightens the flavor and balances the sweetness of the jam.
- Water
- Forms the ice crystals that give the water ice its frozen, icy texture.
The step that matters
Freezing until thick and smooth like butter. Sugar and acid lower the freezing point, so the mixture stays partly liquid and forms small ice crystals. Freezing it to a thick, spreadable stage before molding helps keep the texture smooth rather than hard and icy.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.