Julee Rosso, Sheila Lukins

Blackberry Ice

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

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 pints ripe blackberries
  • ½ cup sugar
  • Juice of 2 lemons

Method

  1. Combine all the ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, until all the berries have burst, 20 minutes.
  2. Cool the mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting purée completely.
  3. Pour the cooled mixture into a shallow metal pan (a cake tin is ideal), and