Gooseberry 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 (7)
Instructions (3)
  1. Top and tail a quart of green gooseberries, and cook with 10oz. or 12oz. of caster sugar, a strip or two of thinly peeled lemon rind, and a pint of water, till soft enough to pulp through a sieve.
  2. Then add the juice of a lemon and a few drops of green colouring, and freeze.
  3. If liked, a gill of maraschino syrup may be added during the freezing.
Original Text · last edited 4 days ago
Gooseberry Water Ice.—Top and tail a quart of green gooseberries, and cook with 10oz. or 12oz. of caster sugar, a strip or two of thinly peeled lemon rind, and a pint of water, till soft enough to pulp through a sieve; then add the juice of a lemon and a few drops of green colouring, and freeze. If liked, a gill of maraschino syrup may be added during the freezing.
Notes
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