Turkish · Dessert
Mulberry Water Ice
A Turkish-style water ice built on dut (mulberry), made here with blackberry puree standing in for fresh mulberries, cut with lemon juice and a light sugar syrup, then hand-scraped into loose, snow-like crystals rather than churned smooth. It is the simplest kind of frozen fruit refreshment Istanbul street vendors and home cooks alike have made for generations, needing nothing but a freezer and a fork.
$0
15 minsPrep
5 minsCook
230 minsTotal
EasyLevel
Nutrition per serving
81Calories
0.4gProtein
0.1gFat
20.5gCarbs
19gSugar
1.5gFiber
1mgSodium
0mgChol
0gSat Fat
50mgPotassium
8mgCalcium
0.2mgIron
0mcgVitamin B12
7.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Warm the water and sugar in a small saucepan over low heat, stirring until the sugar fully dissolves, then remove from the heat and let the syrup cool to room temperature.
2
Puree the blackberries in a blender or with a stick blender until smooth, then push the puree through a fine sieve into a bowl to remove the seeds.
3
Stir the strained fruit puree and the lemon juice into the cooled sugar syrup until fully combined.
4
Pour the mixture into a shallow tray or tub, about 350ml, so it sits in a thin layer no more than 2cm deep.
5
Freeze for 1 hour, then scrape the surface with a fork to break up the forming ice crystals.
6
Return to the freezer and repeat the scraping every 30-40 minutes for the next 2-3 hours until the whole mixture is a pale, fluffy mass of fine ice crystals with no solid block remaining.
7
Scrape into chilled glasses or bowls and serve immediately in four small scoops.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g water
- 1.2 oz35g sugar white
- 0.4 oz10g freshly squeezed lemon juice
- 1.9 oz55g pureed and strained, used in place of fresh mulberries which are out of season year-round in most markets blackberry
