Water Ices or Sherbets
Ingredients
Directions
Mix fruit juice, sugar, and water together.
Freeze the mixture until solid.
Boil sugar and water together first, then add fruit juice and freeze.
Pack the mixture as you would for ice cream.
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
- Fruit juice
- Provides the main flavor and a little acidity to the frozen dessert.
- Sugar
- Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.
- Water
- Forms the base liquid that freezes into fine ice crystals.
The step that matters
Boil sugar and water together first. Heating sugar fully into the water dissolves it completely, so the sherbet blends evenly and avoids a grainy texture after freezing.
“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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