Rating: 4 stars
79 Ratings
  • 5 star values: 39
  • 4 star values: 15
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 7
  • 79 Ratings
Kate Merker
Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

total:
4 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine water and sugar. Bring to a boil, stirring; let cool.

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  • In a blender, puree raspberries with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours.

  • Whip 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.

Nutrition Facts

193 calories; fat 6g; saturated fat 3g; cholesterol 20mg; sodium 7mg; protein 1g; carbohydrates 36g; sugars 29g; fiber 6g; iron 1mg; calcium 31mg.
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