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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 fruit with ½ cup of water in a copper pan for a few minutes, then press through a cloth.

Mix and adjust

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

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

  3. If too thin, add more syrup; if too rich, add a little water.

Freeze

  1. 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 tart flavour and the main fruit juice of the ice.
Raspberries
Add aroma and body to the juice alongside the red currants.
Syrup
Supplies sweetness and sugar that keeps the ice from freezing rock-hard.

The step that matters

Check the sugar with a saccharometer. Sugar lowers the freezing point of the mixture. If it reads too thin or too rich, the ice will freeze too hard or too soft, so checking the reading to 24 degrees before freezing matters.

“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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