Raspberry Ice

Lynnda Cloutier


If fresh raspberries are not in season, you can use thawed frozen raspberries. Serves 4Unknown Source

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1/2 cup sugar
3 cups raspberries, plus more for serving
1/2 cup heavy cream


1In small pan, mix sugar and 1 cup water. Bring to a boil, stirring to melt sugar, and let cool
2In blender, puree raspberries with sugar syrup. Strain into a loaf pan or shallow freezer safe dish and freeze til firm, at least 4 hours and up to 1 day.
3When ready to serve, whip cream til soft peaks form.
Using a fork, scrape surface of frozen raspberry mixture to create icy flakes. Serve with whipped cream and additional raspberries.

About Raspberry Ice