Strawberry Water Ice

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Ballymaloe House,

Chef/proprietor Myrtle Allen


  • 2 lb. (900 g.) strawberries
  • 1 lb. (450 g.) sugar
  • ¾ pint (425 ml.) water
  • juice 1 small lemon
  • 2 egg whites
  • icing sugar


Hull and mash the strawberries with a fork, or alternatively spin in a liquidiser until they are in small pieces stopping just before the purée stage.

Boil the sugar and water steadily for about 2 minutes. Cool and add to the fruit, with the juice of the lemon, tasting as you go to ensure that the purée mixture is not too sweet. Stir well and freeze.

When almost set, whip the egg whites very stiffly. Add icing sugar and beat again. Take the strawberry mixture from the freezer and beat well in a chilled bowl to break up the ice crystals, stopping before it melts. Fold in the egg whites and refreeze.

This recipe appears in the Ballymaloe Cookbook by Myrtle Allen. Publishers Gill & McMillan, Dublin.