Raspberry Ice
Ingredients
Directions
Make the base
Combine two cups water, one cup sugar, juice of lemon, and one can red raspberries.
Boil sugar and water for ten minutes.
Let cool.
Strain the mixture.
Freeze
Freeze until solid.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer.
- Water
- Forms the frozen base that gives the ice its body.
- Red raspberries (in the method)
- Provide the main fruit flavor and color.
- Lemon juice (in the method)
- Adds acidity that brightens the raspberry flavor.
The step that matters
Let the mixture cool fully before freezing. Freezing a hot syrup slows ice formation and can leave a coarser texture. Cooling first lets the liquid chill evenly, so smaller ice crystals form and the ice freezes smoother.
“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.
More raspberry ice recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.