A Winter Ice
“This recipe was a specialty of my grandmother, Genny Lynn Babcock,” Laura Korth writes. “It was a holiday tradition at our house, and still occupies a place of honor on my own holiday table. Grandma always said, ‘If you eat this with your meal, you can eat more!’ Rather a mixed blessing but very enjoyable.”
CRANBERRY ICE
For the record:
12:00 a.m. Dec. 20, 1987 Cranberry Ice Recipe Is Repeated
Los Angeles Times Sunday December 20, 1987 Home Edition Food Part 8 Page 8 Column 1 Food Desk 3 inches; 103 words Type of Material: Correction; Recipe
The My Best Cranberry Ice recipe in the Dec. 17 Food section contained an error in the addition of the sugar. The entire corrected recipe follows.
CRANBERRY ICE
4 cups cranberries
Water
Sugar
1 tablespoon lemon gelatin
Grated peel of 2 lemons
Juice of 4 lemons
Place cranberries and 2 cups water in saucepan and bring to boil over medium heat. Cook just until all berries pop. Strain. Discard pulp. Add 1 cup sugar to strained juice. Return to saucepan and boil 15 minutes. Add gelatin, 2 1/2 quarts water, remaining 1 cup sugar, lemon peels and juice.
Place in freezer trays or loaf pans to freeze. When firm, transfer to bowl. Beat well and return to freezer. Spoon into sherbet glasses and serve with meal as palate refresher. Makes about 13 cups.
4 cups cranberries
Water
1 cup sugar
1 tablespoon lemon gelatin
1 cup sugar
Grated peel of 2 lemons
Juice of 4 lemons
Place cranberries and 2 cups water in saucepan and bring to boil over medium heat. Cook just until all berries pop. Strain. Discard pulp. Add sugar to strained juice. Return to saucepan and boil 15 minutes. Add gelatin, 2 1/2 quarts water, lemon peels and juice.
Place in freezer trays or loaf pans to freeze. When firm, transfer to bowl. Beat well and return to freezer. Spoon into sherbet glasses and serve with meal as palate refresher. Makes about 13 cups.
--LAURA KORTH
Chino