Raspberry Ice

Raspberry Ice
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Total Time:

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 August, 2010

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 .

Quick Tip

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

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

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.