Barberry 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 (9)
alternative method
to improve
Instructions (7)
  1. Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire.
  2. When warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please.
  3. Diluting them with sufficient sugar syrup to sweeten them to taste (adding a little more water if they are too thick).
  4. When cold, freeze.
alternative method
  1. Mix two good tablespoonfuls of barberry jam with the juice of a lemon (the first does not require this as the fresh fruit is sour enough), a pint of water, and a few drops of cochineal or carmine.
  2. Sieve it all, and freeze.
serving suggestion
  1. This ice is improved by the addition of a spoonful or two of Italian meringue, as it should be very smooth and thick.
Original Text · last edited 4 days ago
Barberry Water Ice.—Put the barberries into a preserving pan with just enough water to keep them from burning, and keep them well stirred over a gentle fire; when warm and burst, turn them into a jelly bag and let them strain, or else pulp them through a sieve as you please, diluting them with sufficient sugar syrup to sweeten them to taste (adding a little more water if they are too thick), then when cold, freeze. This can also be made with barberry jam, by mixing two good tablespoonfuls of the latter with the juice of a lemon (the first does not require this as the fresh fruit is sour enough), a pint of water, and a few drops of cochineal or carmine; sieve it all, and freeze. This ice is improved by the addition of a spoonful or two of Italian meringue, as it should be very smooth and thick.
Notes
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