| Share Your Photos | Follow Us on Pinterest | Subscribe
|

Raspberry Ice

Next Recipe:
Raspberry IceChristopher Baker
five_whole_stars
Click a Star to Rate This Recipe
Read Reviews or Write Your Own
Serves 4| Total Time: 4hr 30m

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.
By Kate Merker and Sara Quessenberry,  August 2010
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 193
  • Fat  6g
  • Sat Fat  3g
  • Cholesterol  20mg
  • Sodium  7mg
  • Protein  1g
  • Carbohydrate  36g
  • Sugar  29g
  • Fiber  6g
  • Iron  1mg
  • Calcium  31mg
What does this mean? See Nutrition 101.

You might also like

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Sign up for our free Daily Recipe newsletter (see a sample).

Quick Tip

Raspberries
Prepare the raspberry mixture, cover, and freeze for up to 2 days. Scrape and serve as directed.

Top Searches in Food & Recipes

Chicken 101

Search Food & Recipes:

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Sugar Snap Peas

    FRESH PICK

    Sugar Snap Peas

    Crisp, sweet sugar snap peas are eaten pod and all. Like all legumes, they’re a good source of protein.
    Browse All Ingredients
    Pasta With Ham and Green Beans

    RECIPE OF THE DAY

    Pasta With Ham and Green Beans

    Browse All Recipes