Cherry Water-ice
Ingredients
Directions
Prepare the cherries
Stone and mash the cherries, then let them stand for 1 hour.
Strain the mixture.
Make the syrup
Boil the sugar and water until it reaches a thread stage, then set aside to cool.
Combine and freeze
Once cool, mix the syrup with the cherry juice.
Freeze the mixture.
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
- Cherries
- Provide the main flavour, colour and the juice that forms the ice.
- Sugar
- Adds sweetness and, dissolved in water, lowers the freezing point so the ice stays softer.
- Water
- Dissolves the sugar into a syrup and dilutes the juice to a scoopable texture.
The step that matters
Boiling the sugar and water to a thread stage. Boiling concentrates the sugar syrup to a set point. Too little boiling leaves the syrup thin, so the ice freezes icy and watery; too much makes it hard. Let it cool fully before mixing so the juice is not warmed.
“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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