Recipe - Blackberry Ice

6 cup Ripe blackberries
One half cup Granulated sugar
2 Lemons; juice of
Three fourths cup Creme de cassis (black
currant liqueur)

From: hz225wu@unidui.uniduisburg.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.

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