Water Ice Item in Hastened Delight | World Anvil

Water Ice

Water ice is a dessert created by allowing flavoured water to freeze.
To achieve this effect, ice from lakes in the winter months is used, but using the ice directly can be dangerous.
Instead, the ice is used in combination with salt to form fresh ice from drinkable water.
While visiting Penchester, it is not recommended to take water-ice from stands, since the containers are often refilled without hygienic concern.  


This is a generic recipe for a safe and sweet delight enjoyed by many people throughout the Tightish Empire.
Any sweet conserve may be used, but bitter marmalade and strawberry purée are common favorites.  


  • A saucepan
  • A sorbetière, or if not available, a protective cloth, a cylindrical metal container and a long spatula
  • A bucket of ice and an ice scoop
  • A pot of salt
  • Optionally, a decorative mold and access to an ice-cabinet


  • 125g sweet conserve of preference
  • Juice of a small lemon
  • 500ml of water
  • Candied peel for decoration


  1. Pour the water into the pan and bring it to a boil.
  2. Add conserve and the lemon juice to the pan and stir thoroughly.
  3. Once well-combined, take off the heat and leave to cool.
  4. Take your sorbetière and fill the outer ring layer by layer, alternating between ice and salt.
  5. If you do not have a sorbetière, add salt to your bucket of ice, stir thouroughly and create a small burrow to fit your metal container in.
  6. Make sure that none of the ice enters the inner container, so as to prevent disease.
  7. Once the inner container becomes noticeably cold, pour the now cool mixture from the saucepan in.
  8. If using the sorbetière, simply attach the lid and begin cranking slowly until the mixture has stiffened sufficiently.
  9. Otherwise, use the spatula to scrape the mixture from the sides to the center in a repetitive fashion until the same result is achieved.
  10. If you have access to a mold and ice-cabinet, pour the mixture into the mold, pat it and press it firmly so that no pockets of air remain, and place into the ice-cabinet for a few hours.
  11. Decorate with candied peel and serve frostily.
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Courtesy of the English Heritage, mildly embellished by A Lambent Eye

Cover image: by A Lambent Eye


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