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'.)
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.