CHERRY ICE2/3 cup sugar
1 (20 ounce) can sour pitted cherries, drained, reserve juice
1 cup water and cherry juice (total)
Juice from 1/2 lemon
1 tablespoon (unflavored) gelatine
1 egg white (pasteurized), stiffly beaten
Boil sugar and cherry juice to which enough water has been added to make one cup, for 15 minutes.
Grind the cherries through fond chopper or press through fine sieve.
Soak the gelatine in the lemon juice for five minutes then add to the hot syrup. Cook before adding the cherry pulp. Pour into freezing trays.
When quite stiff remove from trays, beat until light and then fold in the stiffly beaten egg white. Return to the trays and freeze ice about 3 hours.
Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)
MsgID: 3151312
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-24-09 Recipe Swap - Life is Just a Bo...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 08-24-09 Recipe Swap - Life is Just a Bo...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (17)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Frozen
Desserts - Frozen
- Palm Beach Lime Mousse
- Peach-Pecan Ice Cream (ice cream maker)
- Brown Bread Yogurt Ice (using fresh bread crumbs)
- Frozen Chocolate Mousse (using heavy cream, liqueur or Italian syrup, and chocolate syrup)
- Easy Strawberry Margarita Dessert (pretzel crust, no alcohol, freeze ahead)
- Chocolate Chip Cookie Dough Ice Cream
- 6 Quick Chocolate Sundae Ideas
- Ice Cream Truffles
- Italian Ice (using Kool-Aid and Jello) and Variations
- Simple Sorbet I - Lite (using a frozen can of fruit, food processor)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!