Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Fruit Ice (glaces aux fruits)

Erken's basic recipe for fruit ice / sorbet (1914): a clear sugar syrup of 300 g sugar and 3.5 dl water is mixed with 1 l fruit purée or juice, the juice of 1 lemon and optionally liqueur; cream is added for ices of red berries. Freezing time at least 1 hour longer than cream ice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 511 (falt i det fri)

Be the first to rate

About the dish

The basic recipe for fruit ice in "Stor kokebok" (1914). Erken here describes the principle – a sugar syrup with added fruit purée, lemon juice and optionally liqueur – that underlies all the individual fruit ices in the chapter. She assumes the mass is tested with a sugar gauge (saccharometer), a common aid in the finer kitchen of the day.

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar and water to a clear syrup, about 15 minutes. Skim well along the way and cool the syrup.

  2. 2

    Prepare the fruit

    Press the fruit through a fine sieve, or crush it and strain off the juice.

  3. 3

    Mix

    Mix the fruit purée or juice with the sugar syrup and add the juice of the lemon, and optionally orange as well. For ices of red berries, 2.5 dl of cream can be stirred in per liter of ice. Season with a little liqueur if desired.

  4. 4

    Check the sweetness

    Test the cold mixture with a sugar gauge. If it reads over 22°, thin with a little boiled, cold water; if it reads under, stir in a little more dissolved sugar. Without a sugar gauge: the mass should taste distinctly sweet and tart, since the flavor becomes milder when frozen.

  5. 5

    Freeze

    Freeze in an ice cream maker, or in a mold in the freezer stirring every half hour. Fruit ice needs at least one hour longer freezing time than cream ice.

  6. 6

    Serve

    The ice melts fast and should therefore be turned out of the mold just before serving.

Changes from the original

Measures have been converted to modern units (del = deciliter). The sugar amount is given as a range as the original does, with a recommendation of about 300 g as a starting point. Freezing in an ice cabinet/ice bucket is described as an ice cream maker or freezing in a mold with stirring.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 511) → 1949 (korrekturlest, s. 589)~78% av teksten endretfjernetlagt til
100—500 gr. sukker 3½ del. vand 1 l. frugtpuré eller saft citronsaft. Grundlaget Frukt-is. (Glaces aux fruits.) Grunnlaget for disse iser er en sukkersirup, tilsat tilsatt en frugtpuré fruktpuré og en eller anden annen likør samt citronsaft. sitronsaft. Saft av 1 citron ½ sitron til 1 ½ l. frugtis. frukt-is. Saft av ½ citron ¾ sitron og ½ appelsin gir en udmerket utmerket god smak. Man kan benytte baade både saft av frisk frugt frukt og av bortkokt frugt frukt eller saft. Til is av røde frugter frukter bør tilsættes 2½ tilsettes 2% del. fløte pr. 1 ½ l. is. Sukker og vand vann kokes til en klar sirup; koker ca. ¼ time, skummes. Hvor meget sukker man tar, avhænger av, hvor søt som ovenfor forklart. Alt hvitt skjæres fra appelsinskallet; dette skjæres i små stykker og saftig legges i den frugt er, som man bruker. Frugten presses gjennem haarsigt eller knuses varme lake til laken er kold, siles. Den utpressede saft tilsettes, og alt siles og blandes med sukkerlaken, tilsættes citron- eller citron- og appelsinsaften. Den kolde blanding bør helst prøves med en sukkermaaler (saccharometer). Viser denne over 22°, spædes med litt kokt, koldt vand; viser den derimot under, tilsættes litt mere opløst sukker. Frugtis fryses paa samme maate som fløteis, men den maa staa direkte i maskinen mindst frysemaskinen. Fryses. Til 6 personer. 100–500 gr. melis 3½ del. vann 1 time længer. Den smelter hurtig og maa derfor hvælves umiddelbart før serveringen. l. fruktpuré eller saft sitronsaft.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the basis for fruit ice?
A clear sugar syrup of 100–500 g of sugar and 3½ deciliters of water, boiled about a quarter of an hour and skimmed. The syrup is mixed with 1 liter of fruit purée or juice, lemon juice and optionally a little liqueur.
How much lemon should I use?
The juice of 1 lemon per liter of fruit ice. Alternatively, the juice of ½ lemon and ½ orange gives an excellent flavor.
Why does the amount of sugar vary so much (100–500 g)?
Because it depends on how sweet and juicy the fruit is. Tart, less sweet fruit requires more sugar than ripe, sweet fruit.
Can I use something other than fresh fruit?
Yes, both the juice of fresh fruit and of cooked-down fruit or ready-made juice can be used. The fruit is pressed through a fine sieve, or crushed and strained. For ices of red fruits you should add 2½ deciliters of cream per liter of ice.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!