Name: Currant Water Ice
Ingredients: 1 pound currants; very ripe cherries (optional); very ripe raspberries (optional)

Currant Water Ice

Ingredients

1 pound currants
very ripe cherries (optional)
very ripe raspberries (optional)

Directions

Pick and mash the currants.
Strain the mashed currants through a sieve.
To reduce acidity, add a few very ripe cherries and raspberries if desired.
Freeze the mixture as directed in the previous recipe.

Recipe from a historical cookbook (Internet Archive).

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

Currants: Provide the tart, acidic flavour and juice that form the base of the water ice.
Very ripe cherries: Add sweetness and soften the tartness of the currants.
Very ripe raspberries: Add sweetness and fruity aroma while softening the currant acidity.

“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.