Black Currant Water Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

two pounds of ripe black currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a pound of black heart cherries, with the blanched kernels of the latter
6oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
one and a half pints of cold water ↝ Water, tap [Tap water]
a few drops of carmine to improve the colour

Instructions (4)

Pound together ripe black currants and black heart cherries with the blanched kernels of the latter.
Mix them with caster sugar, cold water, and carmine to improve the colour.
Rub it all through a sieve.
Freeze.

Original Text · last edited 4 days ago

Black Currant Water Ice.—Pound together two pounds of ripe black currants and a pound of black heart cherries, with the blanched kernels of the latter; mix them with 6oz. of caster sugar, one and a half pints of cold water, and a few drops of carmine to improve the colour, rub it all through a sieve, and freeze.

Notes

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