Raspberry Ice
Serves 4|
Total Time:
Directions
- In a small saucepan, combine 1 cup water and ½ cup sugar. Bring to a boil, stirring; let cool.
- 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.
- 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.
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
.
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Quick Tip
Prepare the raspberry mixture, cover, and freeze for up to 2 days. Scrape and serve as directed.
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