Mulberry Water Ice
Ingredients
Directions
Prepare
Press and pulp the mulberries through a fine sieve.
Mix the pulp with the sugar and soft water.
Pass the mixture through a fine sieve again.
Freeze
Freeze the mixture until solid.
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
- Mulberries
- Provide the main flavour and colour, with natural sweetness and tartness.
- Sugar
- Sweetens the ice and lowers the freezing point, keeping it softer when frozen.
The step that matters
Pass the mixture through a fine sieve again. A second straining removes remaining seeds and fibres, which would otherwise give the frozen ice a gritty 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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