American · Dessert
Blue Raspberry Ice
A vividly blue, fork-scraped water ice built on a simple sugar syrup brightened with real raspberry puree and a hit of lemon juice, finished with the classic carnival-blue tint. Light, icy, and fat-free, it's raked by hand into loose, granita-like crystals rather than churned smooth.
$0
10 minsPrep
2 minsCook
192 minsTotal
EasyLevel
Nutrition per serving
99Calories
0.3gProtein
0.1gFat
25.2gCarbs
23.5gSugar
1.3gFiber
0mgSodium
0mgChol
0gSat Fat
36mgPotassium
6mgCalcium
0.1mgIron
0mcgVitamin B12
7.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Modelo Negra
local
Cherry Coke
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Puree the 40g raspberry and strain through a sieve to remove seeds, keeping only the juice and pulp.
2
In a small saucepan combine the 180g water and 45g sugar-white, warm gently over low heat and stir until the sugar fully dissolves, about 2 minutes, then remove from heat and cool to room temperature.
3
Stir the strained raspberry puree, 10g lemon juice, and a few drops of blue food colouring into the cooled sugar syrup until evenly coloured.
4
Pour the mixture into a shallow freezer-safe tray (about 350ml capacity) so it sits no more than 2cm deep.
5
Freeze uncovered for 45 minutes, then scrape the surface with a fork to break up forming ice crystals.
6
Continue scraping every 30-45 minutes for a further 2-3 hours until the whole tray is a mass of light, fluffy ice crystals with no liquid pooling.
7
Scrape into chilled glasses or bowls and serve immediately in 4 scoops.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water
- 45g45g Sugar White
- 40g40g Raspberry, pureed and strained
- 10g10g Lemon Juice
- 1g1g Food Colouring, blue, a few drops
