French · Dessert
Raspberry Water Ice
A classic French-style raspberry water ice, scraped by hand into loose, sparkling crystals rather than churned smooth, carrying bright fresh raspberry and a lift of lemon with no added fat and a lightened sugar level.
$1
15 minsPrep
0 minsCook
225 minsTotal
EasyLevel
Nutrition per serving
96Calories
1gProtein
0.5gFat
23.7gCarbs
17.6gSugar
5.1gFiber
1mgSodium
0mgChol
0.1gSat Fat
124mgPotassium
20mgCalcium
0.5mgIron
0mcgVitamin B12
22.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sparkling Lemonade
local
Champagne
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Puree the 140g raspberries in a blender or with a stick blender until smooth, then push through a fine sieve into a bowl to remove all the seeds.
2
In a small saucepan, warm 60g of the water with the 28g sugar over low heat, stirring until the sugar fully dissolves, then remove from heat and cool to room temperature.
3
Combine the sugar syrup, the remaining 120g water, the sieved raspberry puree and the 12g lemon juice in a jug and stir well to combine.
4
Pour the mixture into a shallow freezer-safe tray or tub (about 350ml capacity) so it sits no more than 2cm deep.
5
Freeze for 1 hour, then remove and rake the mixture firmly with a fork to break up the forming ice crystals.
6
Return to the freezer and repeat the forking/scraping every 30-40 minutes for the next 2-3 hours, until the whole mixture is a mass of light, fluffy ice crystals with no liquid remaining.
7
Scrape into chilled glasses or bowls using a fork, mound into 4 scoops, and top each serving with the reserved whole raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g water
- 4.9 oz140g pureed and sieved raspberry
- 1 oz28g dissolved in warm water sugar white
- 0.4 oz12g fresh squeezed lemon juice
- 0.6 oz16g whole, for garnish raspberry
