And it tastes good!
 
It's time to make ice cream with fruits again, and I brewed dried apricots and
cherries several times.
I put a jar with a hundred milliliters of broth in the freezer and after 36 hours
at a temperature of minus fifteen degrees Celsius, the tea remained LIQUID!
(And delicious!) Thus, my thought expressed in the first notes about this
phenomenon was confirmed.
 
I will briefly repeat my reasoning assumptions.
When dried slowly, many fruits begin to "struggle" to retain water in their
cells. To do this, they begin intensive synthesis of propylene glycol, which
INCREASES the boiling point of water, and hence evaporation. Thus, they
reduce the loss of intracellular fluid.
When I pour boiling water over dried fruits, there is an intense absorption of
water by the dry tissues of the cells and, accordingly, the swelling of the
fruits or their parts.
But at the same time, quite significant amounts of natural antifreeze,
propylene glycol, have already accumulated inside the dried fruits. Therefore,
fruits DO NOT TURN into lumps of solid ice when they are in ice cream and
at a low temperature in the freezer.
Some of the NON-SATURATED water, of course, also dissolved propylene

glycol and began to freeze more slowly and differently than ordinary water.
"Soft ice!"
When the concentration of natural propylene glycol in the water became high
enough, this solution stopped freezing and remains in a liquid state even at
minus fifteen degrees!
According to the degree of synthesis of propylene glycol during slow drying,
pineapples turned out to be the weakest fighter for intracellular water.
A little better is a mixture of different dried berries.
More cherries and raisins.
Even more – apricots
And the "strongest fighters" against desiccation, who synthesized the largest
amount of propylene glycol and therefore remained soft and not frozen in ice
cream for a long time, were slices of sliced mango fruit.
Those who want to eat ice cream with SOFT, water-swollen dried fruits can
take this short experience into account and use it.
The main thing is to repeatedly use the SAME water for brewing, adding a
little fresh hot water, since some of the water "leaves", soaking into dried
fruits.
Bon appetite!
7 I 2025