Tutti-Frutti Ice

Preparation info

  • Difficulty

    Easy

  • Makes

    2 quarts

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For individual servings freeze ice in paper cups set in a shallow pan

Ingredients

  • 1 qt. cranberries
  • 2 c. water
  • 1 c. sugar
  • 1 (10 oz.) pkg. frozen raspberries
  • ¼ c. lemon juice
  • 1 tsp. grated orange peel
  • ½ c. orange juice

Method

  • Combine cranberries, water and sugar; bring to a rapid boil over high heat. Cook 10 minutes or until cranberry skins pop. Remove from heat; add raspberries. Stir until raspberries are thawed.
  • Run mixture through a food mill to make a smooth pulp. Stir in remaining ingredients; pour into large mixing bowl. Put in freezer. When mixture is partially frozen, beat at high speed in mixer. Return to freezer.
  • Before ice is firm, beat once more, at high speed (beat until ice becomes lighter in color; don’t expect fine crystals). Put into freezer containers, cover and freeze.