Advertisement
Blackberry Ice
Preparation info
6
portions- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
This ice makes the most of the blackberry’s tart, intense flavor. Delicious on a summer’s day, especially if you’ve spent the afternoon picking the berries in a hot thicket.
Ingredients
3 ½ cup - Juice of
2
Method
- Combine all the ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, until all the berries have burst, 20 minutes.
- Cool the mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting purée completely.
- Pour the cooled mixture into a shallow metal pan (a cake tin is ideal), and
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe