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Blackberry Water Ice
- For
4
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 lb 4 oz ¼ pint
Method
Turn the refrigerator to its coldest setting. Make a syrup by boiling the sugar and water for four minutes. Allow it to cool. Sieve or mouli the blackberries and mix with the syrup. Beat the egg white until it forms soft peaks and fold thoroughly into the blackberry mixture. Put into a dish, cover and freeze to a mush. Stir and freeze for a further half hour. Stir again and freeze until set, ab
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