Muscat Ice Recipe

RatingDifficultyIntermediate

Muscat Ice is a refreshing summer drink made with Muscat grapes, lemon juice, and sparkling water.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
TweetSave
 1 1/2 lb Tart green gooseberries
 6 oz Caster sugar
 3 Heads elderflower blossoms
 225 g Greek strained yoghurt


1

Note: You may use 3 OR 4 heads of elderflower blossom.

2

Put the gooseberries into a heavy-based saucepan or casserole.

3

The fruitshould be still damp from rinsing under the tap but there is no point inspending time topping and tailing it as it is going to be sieved.

4

Add theflorets of elder blossom, stripped from their stalks, and bury them amongthe fruit.

5

Cover tightly and cook in a low oven until the fruit is tenderand pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2.

6

Or cook over a very gentle flame if preferred.

7

Add the sugar and stir until it no longer feels gritty.

8

Then rub the fruitand every drop of its sugary juices through a sieve to make a perfectlysmooth seeless puree.

9

As soon as it is cold, spoon the pale aromatic pureeinto a chilled loaf tin, cover it and freeze.

10

About an hour later, when the ice is firm around the edges but still softin the centre, beat it or whizz it in a food-processor until mushy.

11

Gentlyfold in the yoghurt, cover and freeze until solid all the way through.

12

Then turn out the ice-cream, beat it again to break up any ice crystals andtransfer it to 8 petit pots de chocolat.

13

Cover and freeze until about 1hour before serving, when the ice-cream should be placed in the fridge toripen it.

14

Amaretti biscuits go very well with this.

15

Source: Philippa Davenport in Country Living (British), June 1988.

16

Typedfor you by Karen Mintzias .

CategoryCuisineTags

Ingredients

 1 1/2 lb Tart green gooseberries
 6 oz Caster sugar
 3 Heads elderflower blossoms
 225 g Greek strained yoghurt

Directions

1

Note: You may use 3 OR 4 heads of elderflower blossom.

2

Put the gooseberries into a heavy-based saucepan or casserole.

3

The fruitshould be still damp from rinsing under the tap but there is no point inspending time topping and tailing it as it is going to be sieved.

4

Add theflorets of elder blossom, stripped from their stalks, and bury them amongthe fruit.

5

Cover tightly and cook in a low oven until the fruit is tenderand pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2.

6

Or cook over a very gentle flame if preferred.

7

Add the sugar and stir until it no longer feels gritty.

8

Then rub the fruitand every drop of its sugary juices through a sieve to make a perfectlysmooth seeless puree.

9

As soon as it is cold, spoon the pale aromatic pureeinto a chilled loaf tin, cover it and freeze.

10

About an hour later, when the ice is firm around the edges but still softin the centre, beat it or whizz it in a food-processor until mushy.

11

Gentlyfold in the yoghurt, cover and freeze until solid all the way through.

12

Then turn out the ice-cream, beat it again to break up any ice crystals andtransfer it to 8 petit pots de chocolat.

13

Cover and freeze until about 1hour before serving, when the ice-cream should be placed in the fridge toripen it.

14

Amaretti biscuits go very well with this.

15

Source: Philippa Davenport in Country Living (British), June 1988.

16

Typedfor you by Karen Mintzias .

Muscat Ice Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *