Grapefruit Ice
Ingredients
Directions
Prepare
Remove juice from the grapefruit and strain it.
Dissolve the saccharine in the cold water.
Combine the grapefruit juice, water, and dissolved saccharine.
Freeze and serve
Freeze the mixture until it reaches a mushy consistency.
Serve in sections of grapefruit.
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
- Grapefruit juice
- Provides the main flavor and acidity, and the liquid that freezes into the ice.
- Saccharine
- Adds sweetness without sugar, so the ice tastes sweet as well as tart.
The step that matters
Freeze until mushy. Freezing stops once the mixture is partly frozen, not solid. Ice crystals stay small and the texture stays scoopable. Freezing it fully hard makes the ice coarse 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.
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