Blackberry Water Ice


  • 450 g (1 lb) raw blackberries
  • 100 g (4 oz) sugar
  • 150 ml (¼ pint) water
  • 1 small egg white


Make a syrup by boiling the sugar and water for 4 minutes. Allow it to cool. Sieve or mouli the blackberries and mix with syrup. Beat 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, about 2½–3 hours altogether. This can also be made with wild raspberries.

From Poor Cook by Susan Campbell and Caroline Conran, 1971. A super recipe that everyone I know loved.