Name: Mulberry Water Ice
Ingredients: 1 lb ripe mulberries; 1 lb sifted sugar; 1 quart soft water

Mulberry Water Ice

Oven, in the book's wordsA slow oven

Ingredients

1 lb ripe mulberries
1 lb sifted sugar
1 quart soft water

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.

Recipe from a historical cookbook (Internet Archive).

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 fruit flavour and the pulp that forms the body of the sorbet.
Sugar: Adds sweetness and lowers the freezing point, keeping the sorbet softer and scoopable.

“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.