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Blackcurrant Leaf Water Ice
The infusion of blackcurrant leaves gives the ice a strong flavour of muscat grapes.
Ingredients
4 large handfuls of blackcurrant leaves (washed)
Pared rind and juice of 3 large lemons
7 oz lump sugar
1½ pints water
2-3 drops of edible green colouring
½ egg white (whisked)
Method
Put the rind into a pan with the sugar and the water. Dissolve sugar completely, then boil rapidly for 5 minutes and add the washed blackcurrant leaves. Cover the pan and draw off the heat. Allow liquid to infuse until well flavoured, then strain, squeezing the leaves well to extract all the syrup. Add the strained lemon juice and the colouring.
Freeze mixture and, when it is a slush, add 1 dessertspoon of egg white, whisked to a firm snow. Stir in, or churn, remaining egg white, then continue to freeze until firm. Serve plain or with sugared fruit, or with Charentais melon.
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