French · Dessert
Black Currant Water Ice
A fat-free French water ice built on blackberry standing in for black currant, cut with lemon juice and just enough sugar to hold a granular scrape — a sharp, low-calorie refresher worked by hand into icy crystals rather than churned.
$1
10 minsPrep
2 minsCook
222 minsTotal
EasyLevel
Nutrition per serving
97Calories
1gProtein
0.4gFat
24.1gCarbs
20.6gSugar
3.7gFiber
1mgSodium
0mgChol
0gSat Fat
120mgPotassium
21mgCalcium
0.4mgIron
0mcgVitamin B12
17mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Perrier Sparkling Water with Lemon
local
Crème de Cassis (Dijon)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Blitz the blackberries to a puree and pass through a sieve into a bowl to remove all the seeds, pressing well to extract maximum juice (this stands in for black currants, which carry the same deep tart-berry character).
2
In a small pan, warm 180g water with the sugar over low heat, stirring until the sugar fully dissolves, about 2 minutes — do not boil.
3
Remove from heat and stir in the sieved berry puree and lemon juice until fully combined.
4
Taste and adjust with a touch more lemon juice if the mixture tastes flat; the mix should taste slightly oversweet and tart before freezing, as cold mutes sweetness.
5
Pour the mixture into a shallow freezer-safe tray or tub (about 350ml capacity) so it sits no more than 2cm deep.
6
Freeze uncovered for 45 minutes, then scrape the semi-frozen edges into the centre with a fork.
7
Repeat the scraping and forking every 30-40 minutes for a further 2-3 hours, breaking up all ice crystals each time, until the whole mixture is a light, granular, scoopable snow.
8
Scrape into 4 even scoops to serve immediately, or cover and keep frozen, fluffing with a fork again just before serving if it has firmed up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g water
- 4.9 oz140g pureed and sieved blackberry
- 1.2 oz34g sugar white
- 0.4 oz12g lemon juice
