Barberry Water Ice
Ingredients
Directions
Make the mixture
In a bowl, combine the barberry jam.
Squeeze in the juice of one lemon.
Add 1 pint of water and a little cochineal for color.
Pass the mixture through a sieve.
Freeze
Freeze until thick and smooth, like butter, before placing in molds.
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
- Barberry jam
- Provides the main fruit flavor and tartness, and sweetness that balances the lemon.
- Lemon
- Adds acidity that brightens the flavor and sharpens the fruit taste.
- Water
- Thins the mixture so it can be frozen into a smooth, icy texture.
The step that matters
Freeze until thick and smooth, like butter. Freezing while stirring or checking the texture keeps ice crystals small, so the ice turns smooth rather than coarse and icy. Stopping too early leaves it watery; freezing too long makes it hard to shape into molds.
“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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