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Red-currant Water Ice

A frozen beverage made from red currant and raspberry juice mixed with syrup and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and red currant work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 76 recipes. The science ↓

Red-currant Water Ice

Ingredients

Directions

Prepare the juice

  1. Press and strain the red currants and raspberries to obtain the juice.

  2. Alternatively, simmer the fruits with a little more than ½ cup water in a copper pan for a few minutes, then press through a cloth.

Adjust and freeze

  1. Mix the currant juice and syrup in a basin.

  2. Use a saccharometer to check that the mixture measures 24 degrees.

  3. If too thin, add more syrup; if too thick, add water to reach 24 degrees.

  4. Proceed with freezing as directed.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Syrup + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together76 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red currants
Provide the main tart flavour and the juice that forms the water ice.
Raspberries
Add aroma and a softer fruit flavour to the currant juice.
Syrup
Supplies sugar that sweetens the ice and keeps it soft after freezing.

The step that matters

Checking the mixture at 24 degrees. Sugar content controls how the ice freezes. Too little sugar makes a hard, icy block, while too much keeps it from freezing firmly. Measuring with a saccharometer and correcting with syrup or water keeps the balance right.

“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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