Name: To Make Fruit-water Ices
Ingredients: 1 pint of syrup made by recipe

To Make Fruit-water Ices

Ingredients

1 pint of syrup made by recipe

Directions

Prepare the fruit

Select nice ripe fruit; pick off the stalks, and put it into a large earthen pan, with a little pounded sugar strewed over; stir it about with a wooden spoon until it is well broken, then rub it through a hair sieve.

Make the syrup

Make the syrup by recipe No. 1513, omitting the white of the egg; let it cool.

Freeze and serve

Add the fruit juice to the cooled syrup, mix well together, and put the mixture into the freezing-pot.
Proceed as directed for Ice Puddings, No. 1290, and when the mixture is equally frozen, put it into small glasses.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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.

Explore the science

What each ingredient does

Ripe fruit (in the method): Provides the flavour and juice that give the water ice its taste and colour.
Sugar (in the method): Sweetens the fruit and lowers the freezing point so the ice stays soft and scoopable.
Syrup: Adds sweetness and body, keeping the frozen mixture smooth rather than icy and coarse.

“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.