Fresh Raspberry Water Ice
Ingredients
Directions
Prepare the mixture
Rub the raspberries through a fine sieve.
Add enough sugar to sweeten the mixture.
Add boiled and cooled water to make a total of 1 quart.
Freeze
Freeze according to your ice cream maker's instructions.
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
- Ripe raspberries
- Supply the main flavor, color, and fruit pulp that gives the ice its body.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and less icy.
- Water
- Provides the liquid base that dilutes the purée to a full quart.
The step that matters
Sweetening the mixture. Sugar lowers the freezing point of the liquid, so it stays softer when frozen. Under-sweetened mixtures freeze harder, taste flat, and form more ice crystals, so taste and adjust before freezing.
“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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