Barberry Ice. Glace D’ Epine-vinette.
Ingredients
Directions
Prepare and cook
Pick the barberries.
Boil them in water and sugar for 15 minutes.
Strain and chill
Pass the mixture through a fine sieve to remove solids.
Chill the liquid until ready to serve.
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
- Barberries
- Provide the main tart flavour and acidity that defines the ice.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and smoother.
The step that matters
Passing the mixture through a fine sieve. Removing the solids leaves a clear, smooth liquid. Leftover pulp or skins would make the frozen ice gritty and uneven in texture.
“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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