Red Fruit Ice

To make red fruit ice, first pit the cherries, peel the currants, and clean the raspberries.

Transfer to a pot with the chopped watermelon and 3 cups cold water and boil without stirring for 5 minutes, then remove from the heat.

Strain through a fine sieve, gently pressing the fruit through to allow the juice to pass through, but not the flesh.

Heat the juice obtained along with the sugar. In a pot, dissolve the cornstarch in enough water to produce a fluid consistency; once it begins to boil, add the fruit juice and whisk to combine, then add the juice of half a lemon. Whisk together for half a minute, then divide the mixture between 6 Bundt cake tins (widest diameter 2 1/2”). Transfer to the refrigerator for 8 hours: This will allow you to remove the mixture from the mold (4 hours will produce a jelly that can be eaten with a spoon).

For the pastry: brush the phyllo pastry sheets (6” x 3”) with plenty of melted butter, then fold over several times on the short edge to produce a bar-shaped pastry. Finely chop a handful of almonds. Transfer the phyllo pastry sheets to a baking tray lined with parchment paper, then brush with honey and scatter with the almonds.

Bake for 7-8 minutes at 350°F until golden, then remove.

Remove the frozen mixture from the mold. This is easiest if you use your fingertips to peel part of the mixture away from the side of the mold. Serve with the pastry, topped with meringue and spots of whipped cream to taste.