Ices (frozen desserts) have long been a part of English garden parties. Simple ices made of summer fruits were fancied by Edwardians, often frozen into elaborate metal moulds representing the shape of the fruits themselves. This is a simple classic Victorian recipe which illustrates how you would freeze your ices without the benefit of an ice cream maker. If you live low carb or keto, just replace sugar with Swerve.
Strawberry Water Ice
Ices (frozen desserts) have long been a part of English garden parties. Simple ices made of summer fruits were fancied by Edwardians, often frozen into elaborate metal moulds representing the shape of the fruits themselves. This is a simple classic Victorian recipe which illustrates how you would freeze your ices without the benefit of an ice cream maker. If you live low carb or keto, just replace sugar with Swerve.
Servings 4 servings
Ingredients
- 4.5 lbs. strawberries hulled and mashed
- ¾ cup icing sugar or Stevia confectioners sugar for Keto
- 1 large lemon juiced
Instructions
- Purée the pulp and pass through a fine sieve, discarding the seeds. Place one third of the pulp in a separate bowl, whisking in the icing sugar until dissolved.
- Whisk this mixture back into the remaining pulp with half of the lemon. Taste and adjust lemon and icing sugar to suit your taste. It will be less sweet when frozen so take that into consideration.
- Pour the liquid into a shallow plastic container and place in the freezer. Stir every half hour with a fork or until the mixture starts to freeze. Then beat every 15 minutes until it holds a soft shape. You can serve at this point or leave in the freezer for later use.
- Placing in moulds provides a decorative touch to your garden party table but should be allowed to soften before serving. The warm weather outdoors should help accomplish that nicely. Alternatively, let the ice soften in the container, and mix before serving.
- An easy way to solve this problem is to scoop into popsicle molds.