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Blackberry Ice Recipe
|Blackberries||6 Cup (96 tbs) (Use Ripe Ones)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemons||2 , juiced|
|Creme de cassis||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1194 Calories from Fat 39
% Daily Value*
Total Fat 5 g7%
Saturated Fat 0.17 g0.83%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12.1 mg0.5%
Total Carbohydrates 288 g96.1%
Dietary Fiber 51.2 g205%
Sugars 229.1 g
Protein 13 g26.8%
Vitamin A 37.7% Vitamin C 451.3%
Calcium 32.2% Iron 34.3%
*Based on a 2000 Calorie diet
Cook, stirring frequently, for 20 minutes, or until all berries have burst.
Cool mixture slightly and force through a sieve or through the fine disc of a food mill.
Cool the resulting puree completely.
Pour cooled mixture into a shallow metal pan (a cake tin is ideal), and set it in your freezer.
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.
The ice will be very solid.
To serve, temper in refrigerator for 15 to 30 minutes before attempting to dish up.