Red Cherry Ice
Ingredients
Directions
Prepare the juice
Mash the cherries raw to break the skins and strain the juice through a fine strainer into the freezer.
Boil the cherry pulp with some of the sugar and water to extract the flavor from the kernels, then strain it.
Add the remaining pint of water and sugar to the strained juice and freeze.
Finish the ice
Beat the ice just enough to make it even and smooth.
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
- Cherries
- Supply the main flavor, color and tartness of the ice.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and less icy.
The step that matters
Beat the ice just enough. Beating breaks up ice crystals as they form, giving a smooth texture. Beating too long lets the ice warm and melt, while too little leaves coarse, icy crystals.
“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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