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Currant Ice

  • Currants or raspberries, or equal portions of each
  • 1 pint juice
  • 1 pint water
  • 1 pint sugar
  • 3 egg whites, beaten to a stiff froth
Squeeze enough fruit in a jelly bag to make a pint of juice. Add sugar and water. Boil. Pour the mixture, hot to the point of boiling, on to the egg whites, beaten to a stiff froth. Whip the mixture through and through. When cool, freeze.

Part red raspberry juice is a much finer flavor. Any juicy fruit may be prepared in this manner.
Submitted by Tess M Jun 22, 2009 15 min 30 min 45 min
Recipe Rascal