Recipe#8781

Title: Fruit Ices

Newsgroups: rec.food.recipes 
 From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson) 
 Subject: Exotic Fruit Ice and Berry Slush 
 Message-ID: <1993Jul20.174820.29729@sqwest.wimsey.bc.ca> 
 Organization: SoftQuad Inc., Surrey, British Columbia, CANADA 
 References: <1993Jul19.183949.25985@leland.Stanford.EDU> 
 Date: Tue, 20 Jul 1993 17:48:20 GMT 

Exotic fruit ice
 Buy one large can of frozen juice (I usually use the "exotic"
 varieties such as pineapple-guava-raspberry or banana-oragne-passion-fruit;
 there are lots of these available in the US.) Thaw the juice
 concentrate. Add one can of water. Beat one egg white until it is
 foamy and mix it into the fruit juice mixture. Freeze in your
 favourite ice cream maker. This makes just less than one quart of
 very smooth ice.
 Berry slush
 Get about 2 quarts of fresh berries (raspberries or loganberries
 or marion berries or blackberries). Sprinkle about 1/4 cup sugar
 over them and let them sit for a couple hours. This will leech much
 of the juice out of them. Pour off the juice and press the berries
 through cheesecloth.  Bring the liquid to a boil and reduce (stirring
 all the while) by about half.  Freeze. This makes under a quart of
 slush. Since it hasn't been emulsified, it isn't as smooth as the
 first recipe, but the berry taste is very very intense. (You can
 emulsify it by cooling the liquid and adding an egg white, but this
 seems to cut into the taste more then you might expect.)