Water Ice

	Water Ice Water ice may refer to: Ice formed by water (as opposed to other substances) In ice climbing, ice made from flowing water (as opposed to ice from precipitation) The alternate term for various similar frozen fruit-flavoured desserts: * Italian ice, primarily in Philadelphia and the Delaware Valley *Sorbet Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Sorbet does not contain dairy products. Sherbet is similar to sorbet, but contains dairy. Etymolog ... See also Ice water (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Ice Climbing Ice climbing is a climbing discipline that involves ascending routes consisting entirely of frozen water. To ascend, the ice climber uses specialist equipment, particularly double ice axes (or the more modern ice tools) and rigid crampons. To protect the route, the ice climber uses steel ice screws that require skill to employ safely and rely on the ice holding firm in any fall. Ice climbing routes can vary significantly by type, and include seasonally frozen waterfalls, high permanently frozen alpine couloirs, and large hanging icicles. From the 1970s, ice climbing developed as a standalone skill from alpine climbing (where ice climbing skills are used on ice and snow). Ice climbing grades peak at WI6 to WI7 as ice tends to hang vertically at its most severe. WI7 is very rare and usually attributed to overhanging ice with serious risk issues (i.e. unstable ice, little protection, and a risk of death). Mixed climbing has pushed the technical difficulty of ice climbi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Italian Ice Italian ice is a semi- frozen sweetened treat composed of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavorings.U.S. Food and Drug AdministrationCFR - Code of Federal Regulations Title 21. Accessed 9 June 2011. Italian ice is derived from Italian granita and is in many ways similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. The ingredients in Italian ice are mixed, then whipped during the freezing process similar to the process for making ice cream. As a group, Italian ice comes in a variety of consistencies from crunchy, to smooth, to slushy. In Philadelphia and the Delaware Valley (or the Philadelphia metropolitan area), including South Jersey and northern Delaware, Italian ice is known as water ice. Italian ice was introduced to the United States by Italian immigrants and is derived from the Sicilian granita, a similar and related Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Sorbet Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Sorbet does not contain dairy products. Sherbet is similar to sorbet, but contains dairy. Etymology The word ''sorbet'' entered English from French, derived from Italian ''sorbetto'', which in turn came from the Ottoman Turkish or Iranian ''sharbat'', originally referring to a type of beverage. The word ''sharbat'' is derived from the Arabic verb ''shariba'', which means "to drink". Sherbet in Europe still refers to a type of flavored drink, while North American sherbet is similar to sorbet. August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach, preparing it to properly receive the roast. They are appetizers and help to aid digestion".August Escoffier, ''The Escoffier Cook Book'', 1976, , translation of ''Le Guide Culinaire'', 1903, p. 853 Sorbet i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]