Currant Water Ice
A refreshing frozen dessert made from sweet currant jelly, tart lemon juice, and simple syrup. This Victorian-era water ice offers a vibrant color and a perfect balance of sweetness and acidity, making it an elegant palate cleanser or light summer treat. The texture is smooth and icy, similar to a sorbet or granita, perfect for cooling down on a hot day.
Ingredients
- 1 pound Currant jelly (Originally '1 ratal'.)
- 2 teaspoons Lemon juice (Strained.)
- 1/2 cup Water (Originally '1 pasher'. Boiled and cooled.)
- 1/2 cup Simple syrup (Originally '1 pasher'. Use a standard 1:1 sugar-water syrup.)
- 1 drop Red food coloring (Optional. Originally 'ice cream color'.)
More recipes using Currant jelly
Currant Jelly Sauce
A simple sauce made with currant jelly, white wine, and raspberry extract.
Currant Jelly Cake
A cake made with currant jelly, following the directions for Cream Cake No. 2.
Modern Currant Jelly Sauce
A simple and flavorful currant jelly sauce, perfect for serving with roast lamb or other meats. This recipe uses a brown sauce base, enhanced with currant jelly and a touch of sherry.
Jelly Cake (Reference)
Recipe for Jelly Cake, referencing the preparation of Cream Cake No. 2 with a substitution of Currant Jelly for Pastry Cream.
Instructions
- 1In a large mixing bowl, combine the currant jelly, strained lemon juice, cold water, and simple syrup. Whisk vigorously until the jelly is completely dissolved and the mixture is smooth.
- 2If desired, add a small amount of red food coloring to enhance the visual appeal, matching the natural color of the currants.
- 3Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a firm, frozen consistency. Alternatively, pour into a shallow container and freeze, scraping with a fork every 30 minutes to create a granita texture.
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This classic Currant Jelly recipe from 1900 offers a taste of traditional preserving techniques, creating a sweet and tangy jelly perfect for spreading on toast or pairing with cheese. The recipe uses simple ingredients like currants and sugar, resulting in a vibrant and flavorful jelly. The process involves mashing the currants, simmering them, and straining the juice to achieve the perfect texture.