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Drink

Red-currant Water Ice

A chilled 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

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

  2. Combine the currant juice and syrup in a basin.

Adjust and freeze

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

  2. If the mixture is too thin, add more syrup; if too thick, add a little water.

  3. Proceed with freezing the mixture 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 fruit flavour and the juice that forms the base of the ice.
Raspberries
Add fruity aroma and sweetness to the currant juice.
Syrup
Adds sweetness and sugar, which keeps the ice soft rather than rock-hard when frozen.

The step that matters

Checking the mixture to 24 degrees with a saccharometer. Sugar content controls how the water ice freezes. Too little sugar makes an icy, hard block; too much stops it from setting firmly. Testing the sweetness before freezing lets the cook correct the balance.

“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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