Marmalade Water Ice

Water ices, or sorbets, as we now know them, were very useful as part of the dessert course. Not only did they cleanse the palate, which was the main point of dessert, but they could also be made of an almost infinite variety of ingredients and, because they set more solidly than creambased ices, they could be molded into any number of shapes. By the Edwardian period, a dizzying range of molds for ices was available: everything from fish to fruit, from winged doves to floral baskets. With j