American · Dessert
Cherry Ice
A bright, fat-free American water ice built from pureed fresh cherries, sugar syrup and a hit of lemon juice, hand-scraped into icy crystals rather than churned. Served straight from the freezer in loose, granular scoops, it is sweet-tart, icy-cold and intensely fruit-forward.
$0
15 minsPrep
5 minsCook
200 minsTotal
EasyLevel
Nutrition per serving
104Calories
0.4gProtein
0.1gFat
26.8gCarbs
25.3gSugar
0.9gFiber
0mgSodium
0mgChol
0gSat Fat
95mgPotassium
6mgCalcium
0.2mgIron
0mcgVitamin B12
5.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Lambrusco
local
Italian Cream Soda
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Pit the cherries and blend with the lemon juice until smooth, then pass through a sieve to remove skins and fibre for a clean texture.
2
In a small saucepan, warm the water and sugar over low heat just until the sugar fully dissolves, then remove from heat and cool to room temperature.
3
Stir the cooled sugar syrup into the cherry puree until fully combined.
4
Pour the mixture into a shallow freezer-safe tray, about 350ml capacity, spreading it in an even thin layer.
5
Freeze for 1 hour, then scrape the surface with a fork to break up forming ice crystals.
6
Return to the freezer and repeat the scraping every 30-45 minutes for about 2-3 hours, until the whole mixture is a light, granular, fluffy ice.
7
Scrape into chilled bowls or glasses to serve immediately in four scoops.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
