Strawberry Ice
Ingredients
Directions
Make the syrup
Cover the strawberries with sugar and let them sit to form a thick red syrup.
Rub the strawberries through a strainer.
Freeze the ice
Place the strained strawberries and syrup into the freezer.
Add the water.
Freeze without much beating to form a crimson ice.
If necessary, add coloring.
Throw reserved berries on top of the strawberry ice in the freezer.
Serve
Mix the berries in when serving.
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
- Strawberries
- Provide the main flavor and red color of the ice.
- Sugar
- Draws juice out of the berries to form syrup and lowers the freezing point for a softer ice.
- Water
- Adds liquid that freezes into ice crystals, giving the dessert its body.
The step that matters
Freeze without much beating. Beating during freezing breaks up forming ice crystals and adds air, which changes the texture. Leaving the mixture mostly undisturbed lets it freeze into a smooth, crisp ice rather than a coarse or foamy one.
“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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