HOME > Chowhound > General Topics >

Water ice v. Italian ice

c
caerphilly Jan 2, 2010 05:28 AM

My roommates were confounded when I invited them to share some water ice with me recently. "Water....ICE?!?" was, I think, the majority response. When we sorted through some regional dialect issues (I'm from PA, they're North Carolinians), and realized they would call it Italian ice, they threw in a couple more jabs about the nonsensicality of the Philly moniker and then politely declined the ice itself.

Slightly hurt, but more curious, I have been pondering this in a lazy fashion for a few months now - okay, I said "recently" above, but come on, it's January and hardly the season for eating frozen water with a spoon. Anyway, here is my question: Is there actually a difference between water ice and Italian ice? Is it strictly a question of semantics and labeling, or does some definable formula mean that an experienced ice-eater could tell the difference between one and the other blindfolded?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    smartie RE: caerphilly Jan 2, 2010 05:40 AM

    is this a flavoured sorbet? Or just plain ice?

    1 Reply
    1. re: smartie
      s
      smartie RE: smartie Jan 2, 2010 05:43 AM

      I just googled it and I get it now.

      When we were kids in England water ice was what we called sorbet today. I have never heard the term Italian ice. So we would get strawberry or raspberry water ice. I think it's just terminology.

    2. kattyeyes RE: caerphilly Jan 2, 2010 05:45 AM

      Water ice and Italian ice (or lemon ice) = regionally different names for same product. Here is a thread that hashes it out a little further:
      http://chowhound.chow.com/topics/611190

      Similar to being able to discern Coke vs. Pepsi vs. RC Cola, an experienced ice-eater can probably tell her favorite ice from one made in a different location, but ice is ice is ice...and is nice. :) Does this help?

      Oh, and for the record, I never eat lemon ice with a spoon. Always a direct hit to the tongue in one of those little white paper cups, same as you'd eat an ice cream cone, except toward the end, you squeeze the cup to make sure you get every last drop...so refreshing on a hot summer night. Damn, always on rewind back to songs of my childhood...
      http://www.youtube.com/watch?v=Snj8m3...

      1 Reply
      1. re: kattyeyes
        Rmis32 RE: kattyeyes Jan 2, 2010 08:24 AM

        Yes, "no utensils" is the way to go. Just squeeze the little white cup. Another favorite, with friends, back in the day, was eating banana cream pie. No hands, no utensils.
        "Purple haze is in my brain..."

      2. c
        cookie44 RE: caerphilly Jan 2, 2010 05:48 AM

        Ha ha - I am from S. Jersey and even going to college in N. Jersey, no one there knew what "water ice" was. One friend even asked me if there was any other kind of ice besides water ice!? In general yes, water ice and Italian ice are different terms for the same thing. Sorbet is a different thing entirely.

        As for eating with a spoon or not, it depends on the type of water ice. If it's that kind that is tightly-packed in the container (condensed almost, like Luigi's) then you really need a utensil to eat it. Otherwise optional.

        8 Replies
        1. re: cookie44
          kattyeyes RE: cookie44 Jan 2, 2010 06:05 AM

          <<Sorbet is a different thing entirely.>> THANK YOU! :) ITA!

          And, I stand corrected...sometimes when we get a pint packed to take out, yes, you're right...fond memories of eating ice that way in the park with a friend...and definitely some sort of utensil. ;) Here's to thoughts of sunnier days...it's snowing as I type this!

          1. re: kattyeyes
            monku RE: kattyeyes Jan 2, 2010 07:03 AM

            "Sorbet is a different thing entirely"
            What's different about it?

            I say water ice, Italian ice and sorbet are all the same.
            Can all have similar ingredients, similar texture and all are made with water.

            1. re: monku
              kattyeyes RE: monku Jan 2, 2010 07:13 AM

              We had this same discussion back in April, monku, remember? Check our old notes.

              Sorbets I have eaten are more along the lines of frozen fruit purees vs. fruit juice. Maybe the ones you've eaten really do taste like Italian ice/water ice/lemon ice...but I can't say the same for sorbets I've had. So I'll even go out on a limb and say perhaps the difference between "ice" and "sorbet" is my personal hangup since I've seen descriptions that would lead the reader to believe they're the same thing. But they're not the same thing *to me*--nor is granita (which I have made at home exactly once because it's a PITA). The ingredients may be the same, but the end result is quite different.

              1. re: kattyeyes
                monku RE: kattyeyes Jan 2, 2010 08:16 AM

                Agree, texture wise granita Is not the same, but same ingredients.
                Pick up some lemon sorbet and you"ll find no difference in texture between Italian ice or water ice or taste for that matter in some I've had.

                1. re: kattyeyes
                  monku RE: kattyeyes Jan 2, 2010 10:55 AM

                  Right.
                  You tried to throw me a curve ball with a sorbet recipe that had egg in it.

                2. re: monku
                  alanbarnes RE: monku Jan 2, 2010 07:52 AM

                  Most sorbets contain fruit, and therefore have different ingredients and a different texture from the Italian ices I've had, which are all made from fruit-flavored syrup. I don't see how a sorbet made with only juice, sugar, and water would be any different than an Italian ice, but that doesn't make the terms interchangeable. Some rectangles are squares, but the words aren't synonymous.

                  1. re: alanbarnes
                    monavano RE: alanbarnes Jan 2, 2010 08:13 AM

                    Bingo.

                    1. re: alanbarnes
                      kattyeyes RE: alanbarnes Jan 2, 2010 08:33 AM

                      +2

              2. monavano RE: caerphilly Jan 2, 2010 05:53 AM

                I grew up in Philadelphia, and water ice is very popular there. It's soft, frozen ice with very, very fine grain.
                Not sorbet whatsoever.

                24 Replies
                1. re: monavano
                  s
                  smartie RE: monavano Jan 2, 2010 05:58 AM

                  so what is sorbet then. I guess I would use the terms water ice or sorbet for ice cream made without any dairy.

                  1. re: smartie
                    monavano RE: smartie Jan 2, 2010 06:24 AM

                    It's a texture thing. I think sorbet is a bit denser and water ice melts pretty quickly-one of its best qualities!

                    1. re: monavano
                      s
                      smartie RE: monavano Jan 2, 2010 07:33 AM

                      sounds to me like a posh word for the same thing. I mean look at ice cream, is Publix brand better or worse than a homemade with fresh cream and fruit? Both called ice cream yes?

                      1. re: smartie
                        s
                        SomeRandomIdiot RE: smartie Jan 2, 2010 07:42 AM

                        I don't think it's a matter of branding, as monavano said the texture/density is different.

                    2. re: smartie
                      Gio RE: smartie Jan 2, 2010 07:40 AM

                      From Princton.edu:
                      "(n) water ice, sorbet (an ice containing no milk but having a mushy consistency; usually made from fruit juice)"

                      From Wikipedia:
                      "Sorbet (pronounced /sɔrˈbeɪ/ sor-bay) is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur."

                      1. re: Gio
                        Gio RE: Gio Jul 8, 2011 09:34 AM

                        And now, a year and a half later, I'll say again...that growing up North of Boston we called it SLUSH. And, it was always lemon. Sorbet was something else entirely.

                        1. re: Gio
                          kattyeyes RE: Gio Jul 8, 2011 10:15 AM

                          Lemon is the best and most refreshing flavor, anyway (so sez me)--no matter whatchacallit! Just do NOT call it sorbet. ;)

                          It's funny you say that about slush, by the way. One of the original owners of the ice place here in my hometown went by the nickname "Joe Slush!" RIP, Mr. Vecchitto.

                      2. re: smartie
                        alanbarnes RE: smartie Jan 2, 2010 07:54 AM

                        As noted above, sorbet usually contains fruit. Italian ice doesn't.

                        1. re: alanbarnes
                          monku RE: alanbarnes Jan 2, 2010 08:09 AM

                          Food Network they featured some famous Italian ice guy and he was showing how he was making his Italian ices with real fruit juices like lemons.

                          1. re: monku
                            Gio RE: monku Jan 2, 2010 08:14 AM

                            And to further cloud the discussion, where I come from those concoctions are called Slush. And in the beginning they were made with only lemons. Now there are many flavors, all fruit though.

                            1. re: monku
                              alanbarnes RE: monku Jan 2, 2010 09:29 AM

                              No. Let's try this one more time. Sorbets usually - not always - contain fruit as a major ingredient. Not just fruit juice, fruit.

                              A frozen mixture of lemon juice, water, and sugar is both sorbet and Italian ice. It does not contain any fruit, but does contain fruit juice. A frozen mixture of pureed strawberries, water, and sugar is a sorbet, but not an Italian ice. It contains fruit.

                              If the "famous Italian guy" on FN was using whole lemons to make his frozen treats, then they wouldn't be Italian ices. But per your post he wasn't; he was using lemon juice.

                              Fruit juice ≠ fruit. I don't know how to make it any clearer.

                              1. re: alanbarnes
                                f
                                fourunder RE: alanbarnes Jan 2, 2010 09:39 AM

                                I've had Italian Ices, Italian Water Ices, Lemon Sorbets and Lemon Sherbert....all containing lemon zest..

                                1. re: fourunder
                                  alanbarnes RE: fourunder Jan 2, 2010 10:05 AM

                                  And some Italian ices even contain little chunks of fruit. But compared to the other stuff in the recipe, it's always a small amount.

                                  Maybe we could come up with an ISO standard - churned frozen treats with <5% solids by weight may be sold as "Italian ice"; 5-10% are "Italian ice product"; 10-20%, "imitation Italian ice"; over 20%, "sorbet."

                                  1. re: alanbarnes
                                    monku RE: alanbarnes Jan 2, 2010 10:47 AM

                                    Until there's a standard you can't say sorbet isn't the same. So you say some Italian ice contains fruit...then why don't they call it sorbet? Because sorbet and Italian ice (water ice) are the same thing.
                                    The Lemon Ice King of Corona has been making it with fruit for 60 years. I maybe heard the term sorbet 30 years ago, does that mean it didn't exist before? Maybe you should tell the Lemon Ice King of Corona he doesn't know what he's talking about either.
                                    They're all the same regardless of the amount of ingredients.

                                    1. re: monku
                                      alanbarnes RE: monku Jan 2, 2010 11:33 AM

                                      Italian ice and sorbet are not the same thing. Everybody here except you seems to understand the difference, but you've made up your mind that there isn't a difference and have made it abundantly clear that you would rather be confident (albeit incorrect) than well-informed. That's certainly your prerogative, but it makes this discussion an exercise in futility. I'm out.

                                      1. re: alanbarnes
                                        monavano RE: alanbarnes Jan 2, 2010 11:36 AM

                                        http://www.luigis.com/
                                        Not sorbet.

                                        1. re: monavano
                                          f
                                          fourunder RE: monavano Jan 2, 2010 11:38 AM

                                          Luigi's is a nice treat when it's hot out and you are trying to cool off....but it's a poor excuse for Italian Ice.

                                          1. re: fourunder
                                            monavano RE: fourunder Jan 2, 2010 11:39 AM

                                            No, it's not the same, but it can hit the spot in a pinch.

                                            1. re: monavano
                                              f
                                              fourunder RE: monavano Jan 2, 2010 11:43 AM

                                              Agreed.....I have some still in my freezer....it goes on sale for the unbelievable price of .99 for 6-8 cups at my local Shop Rite Store on occasion. I also have those cheapo Budget two stick ice pops as well.....

                                        2. re: alanbarnes
                                          monku RE: alanbarnes Jan 2, 2010 11:51 AM

                                          My point is there is no difference in the ingredients, you're the one flip flopping on what makes sorbet and what doesn't(lemon ice& lemon sorbet). I'm trying to show from the beginning that water ice, Italian Ice and sorbet can be made with the same regardless whether they use fruit juice or fruit. If they use the same ingredients how are they not the same except in name.

                                  2. re: alanbarnes
                                    monku RE: alanbarnes Jan 2, 2010 10:52 AM

                                    Thinking back on the episode he was grinding up whole lemons skin and pulp and even selling the ground up skin and pulp to make more Italian ice.
                                    How is that different than sorbet?

                                    1. re: monku
                                      v
                                      vasago RE: monku Jul 8, 2011 05:41 AM

                                      I have been looking for the name of that famous ice guy featured on foodtv. I was interested in the equipment he used to squeeze the whole lemons. If you can help I would greatly appreciate.

                                    2. re: alanbarnes
                                      monku RE: alanbarnes Jan 2, 2010 11:17 AM

                                      Where do coffee and chocolate sorbet fit in?

                                  3. re: alanbarnes
                                    monku RE: alanbarnes Jan 2, 2010 08:33 AM

                                    Sounds like this guy is making sorbet according to your definition.

                                    http://www.thelemonicekingofcorona.com/

                              2. c
                                caerphilly RE: caerphilly Jan 2, 2010 06:38 AM

                                Wow, I'm so impressed at all the replies already! Thanks all. This confirms my suspicion that we're splitting hairs, in this house at least.

                                Kattyeyes - thanks for the links! Yes, the last syrupy bit from the bottom of the cup is the best :)

                                And yes, I didn't even think about sorbet when writing this post. Sorbet seems a little more elegant and maybe more complexly flavored - you can get away with selling basil-lime sorbet, but try that with water ice and see where it gets you.

                                1 Reply
                                1. re: caerphilly
                                  f
                                  fourunder RE: caerphilly Jan 2, 2010 08:47 AM

                                  My experience is Italian Water Ice from Philly is more of a slush served in a cup with a spoon. It's scooped with a ladle into a container made of plastic or styrofoam, either in the form of a beverage cup or container for foods(like soup).

                                  New York Style Italian Ices are firm and scrapped and scooped into a paper water cup, the same flat bottom paper cup used for the typical office water cooler. Depending on a large or small size, there would be the base below the rim of the paper cup and a scoop above the rim.....spoon optional.

                                  I've seen Rainbow flavored Italian Ices (Lemon,Cherry Red and Blue Raspberry).....but never Rainbow Flavored Italian Water Ices

                                2. c
                                  cookie44 RE: caerphilly Jan 2, 2010 10:34 AM

                                  Wow, lots of posts since i was last reading!

                                  Well, I would still maintain that water ice/Italian ice, while synonomous, are distinct from sorbet and not merely posh/less posh terms for the same thing or synonyms themselves. Can I quote a reference for that or a definitive definition? No, but I stand by it regardless.

                                  Also I would say the distinction, in my opinion, does lie in the fruit-flavored ingredients. There are many kinds of water ice/Italian ice, including the "loose" kind in a cup or cone or the denser kind you scrape with a spoon (sometimes a little wooden paddle like you get with those dixie cups of ice cream). Also while some water ice/Italian ice is made with fruit-flavored syrups or fruit juice, some is also made with real fruit (Rita's immediately comes to mind in this category).

                                  Best I can think, the difference mainly lies in the texture/mouthfeel. Sorbet has a texture and mouthfeel much more aking to ice cream. Yes, I know there is typically no dairy in sorbet but still they share more in common in this respect than either would with water ice/Italian ice. Sorbet, particuarly if it is good, has a creamy quailty to it without the dairy; may the ice cyrstal are finer or more homogeneous. Water ice/Italian ice melts more quickly, has more distinctly noticeable ice shards and crystals. I do not know anyone in my family who would confuse one for the other - perhaps a regional thing.

                                  I would also add, at the risk of causing additional commotion/confusion, that water ice/Italian ice is also not the same as shave ice. but it would have more in common with shave ice than with sorbet.

                                  just this Philly native's 2 cents...

                                  3 Replies
                                  1. re: cookie44
                                    monavano RE: cookie44 Jan 2, 2010 10:48 AM

                                    I agree that water ice is very different from shaved ice or snow cones. Both of which I could never appreciate having been spoiled by water ice growing up.

                                    1. re: monavano
                                      c
                                      cookie44 RE: monavano Jan 2, 2010 11:00 AM

                                      agreed!

                                      1. re: monavano
                                        monku RE: monavano Jan 2, 2010 11:04 AM

                                        Not the same process(syrup is poured over shaved ice), but if yo've had shave ice from Matsumoto's in Hawaii it's very similar to that slushy water ice some are referring to and they make their syrups from real fruit, sugar and water.

                                    2. p
                                      Philly Ray RE: caerphilly Jul 8, 2011 11:05 AM

                                      Here is a recent article from a Philadelphia newspaper about water ice. In fact, on a recent visit to Philly, President Obama stopped by a place (John's, my favorite by the way) and had some lemon water ice and pronounced it. "Outstanding!"

                                      http://www.philly.com/philly/food/201...

                                      1 Reply
                                      1. re: Philly Ray
                                        kattyeyes RE: Philly Ray Jul 8, 2011 11:30 AM

                                        Nice! I like the idea of spiking, it, too. I'm going to blank out the part about 16 spoonfuls of sugar, tho'...ignorance being bliss and all. I can't imagine all ice is really THAT sweet--maybe it's just a Rita's thing. Yes, that's what I'm going to believe. Stay cool, fellow ice lovers!

                                      Show Hidden Posts