Redcurrant Ice
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 500 g redcurrants
- 300 g sugar
- 150 g black (morello) cherries
- 1/2 L water
- 1 count large garden lemon
Instructions
- Crush currants and cherries with the lemon juice and sieve, pressing well.
- Make a syrup by boiling sugar in water 10 minutes uncovered; cool.
- Combine syrup with the fruit and freeze in the sorbettiera.