Author: nicola.andrews

Raspberry Ice
Muffins

Serves 4
125g caster sugar
200ml cold water
450g fresh raspberries
2 tbsp. lime juice

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/20
eatew

Raspberry Ice

Method
Add the water and sugar to a saucepan, bring to the boil and then reduce the heat and simmer for 5 minutes. Allow to cool
Place the raspberries and lime juice in a food processor or blender and blend until you have a thick puree.
Put the raspberry mixture into a sieve over a bowl. Use a spoon to press the mixture through the sieve, then discard the seeds.
Pour the cooled syrup from the saucepan into the raspberry mixture, then pour into a shallow plastic box and freeze for 2 hours.
Remove from the freezer and scrape with a fork, mixing the solid mixture into the liquid mixture.
Return to the freezer and repeat the process twice more at 30 minute intervals, then let it freeze a final time.
Before serving transfer to the fridge for 20 minutes to soften. Then serve and enjoy!