Red Currant Jelly Ice

Name: Red Currant Jelly Ice (Glace de Gelée de Groseilles Rouges)
Cuisine: France
Ingredients: red currant jelly; cold water; stiffly-whipped cream; sugar; marshall’s maraschino syrup; orange juice; marshall’s liquid carmine; lemon juice

Glace de Gelée de Groseilles Rouges

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Mix six large tablespoonfuls of red currant jelly with one and a half pints of cold water