CHERRY ICE2/3 cup sugar
1 (20 ounce) can sour pitted cherries, drained, reserve juice
1 cup water and cherry juice (total)
Juice from 1/2 lemon
1 tablespoon (unflavored) gelatine
1 egg white (pasteurized), stiffly beaten
Boil sugar and cherry juice to which enough water has been added to make one cup, for 15 minutes.
Grind the cherries through fond chopper or press through fine sieve.
Soak the gelatine in the lemon juice for five minutes then add to the hot syrup. Cook before adding the cherry pulp. Pour into freezing trays.
When quite stiff remove from trays, beat until light and then fold in the stiffly beaten egg white. Return to the trays and freeze ice about 3 hours.
Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Tested and Selected Cherry Recipes - Improve Your Recipes with Domino Sugars, Not dated (looks like 1940's or 1950's)