Barberry Water Ice
Ingredients
Directions
Prepare 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 sugar and the tart, fruity flavor that defines the ice.
- Lemon juice
- Adds acidity that brightens the flavor and balances the sweetness of the jam.
- Water
- Forms the liquid base that freezes into ice crystals.
The step that matters
Freezing to a thick, smooth texture. Sugar from the jam lowers the freezing point, so the mixture stays soft. Freezing it only until thick and smooth keeps ice crystals small; freezing it solid makes the ice coarse and grainy.
“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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