Red Cherry Ice
Ingredients
Directions
Prepare the juice
Mash the cherries raw to break the stones.
Strain the juice through a fine strainer into the freezer.
Make the pulp syrup
Boil the cherry pulp with some of the sugar and water to extract flavor from the kernels.
Strain the boiled pulp again.
Freeze and finish
Add the remaining pint of water and sugar, then freeze the mixture.
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
- Sweet red or black cherries
- Provide the main fruit flavor, juice, and color for the ice.
- Sugar
- Adds sweetness and lowers the freezing point so the ice stays soft and scoopable.
- Water
- Dilutes the cherry juice and sugar, giving the ice its body and texture as it freezes.
The step that matters
Beat the ice just enough to make it even and smooth. Beating breaks up ice crystals as they form, so the texture stays fine. Overbeating after the mixture has frozen hard can add air and make it grainy or icy, so stop once it is even.
“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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