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Name: Blackberry Ice
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 c Ripe blackberries; 2 Lemons; juice of; 3/4 c Creme de cassis (black; 1/2 c Granulated sugar

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INGREDIENTS

6 c Ripe blackberries
2 Lemons; juice of
3/4 c Creme de cassis (black
1/2 c Granulated sugar

Servings

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden) Source: The Silver Palate Cookbook 1. Combine all ingredients in a heavy saucepan and set over medium heat. Cook, stirring frequently, for 20 minutes, or until all berries have burst. 2. Cool mixture slightly and force through a sieve or through the fine disc of a food mill. Cool the resulting puree completely. 3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer. 4. When the mixture is about half frozen, in 2 to 3 hours, remove the pan from the freezer, scrape the blackberry ice out of the pan into a bowl, and beat with a wire whisk until soft and icy parts are completely mixed. Return the ice to the pan, set it back in the freezer, and freeze completely. 5. The ice will be very solid. To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Blackberry Ice

6 c Ripe blackberries 
2  Lemons; juice of 
3/4 c Creme de cassis (black 
1/2 c Granulated sugar

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)    Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)    From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)    Source: The Silver Palate Cookbook    1.  Combine all ingredients in a heavy saucepan and set over medium heat.  Cook, stirring frequently, for 20 minutes, or until all berries have burst.    2.  Cool mixture slightly and force through a sieve or through the fine  disc of a food mill. Cool the resulting puree completely.    3.  Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and  set it in your freezer.    4.  When the mixture is about half frozen, in 2 to 3 hours, remove the pan  from the freezer, scrape the blackberry ice out of the pan into a bowl, and  beat with a wire whisk until soft and icy parts are completely mixed.  Return the ice to the pan, set it back in the freezer, and freeze  completely.    5. The ice will be very solid.  To serve, temper in refrigerator for 15 to  30 minutes before attempting to dish up.    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 8 Servings

Calories: 36
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.2mg		0 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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