Fresh Raspberry Water Ice
Ingredients
Directions
Prepare the base
Pass the raspberries through a sieve to remove seeds.
Mix the raspberry puree with powdered sugar and water.
Pass the mixture through the sieve again.
Freeze
Freeze the mixture until rich and firm.
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
- Raspberries
- Provide the main flavour and colour, and the puree forms the body of the ice.
- Powdered sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and less icy.
- Water
- Dilutes the puree to set the texture and make the mixture freezable.
The step that matters
Freeze the mixture until rich and firm. Freezing must be done slowly and fully. Sugar lowers the freezing point, so the mixture stays soft longer. Stop when it is firm, or large ice crystals will form and the texture will turn coarse.
“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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