Raspberry Ice

raspberry-ice
Photo by Christopher Baker
Rating
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  • Serves 4
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 193 calories
    • Fat 6 g
    • Sat Fat 3 g
    • Cholesterol 20 mg
    • Sodium 7 mg
    • Protein 1 g
    • Carbohydrate 36 g
    • Sugar 29 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 31 mg
  • August 2010

Ingredients

Directions

  1. In a small saucepan, combine 1 cup water and ½ cup sugar. Bring to a boil, stirring; let cool.
  2. In a blender, puree 3 cups raspberries (12 ounces) with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours.
  3. Whip ½ cup heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with the whipped cream and additional raspberries, if desired.