Raspberry-Lemon Ice

Raspberry-Lemon Ice Recipe
Oxmoor House
For a flavor variation, substitute lime juice and lime rind for the lemon. Garnish with fresh raspberries and a lemon slice on a skewer, or with a twist of lemon rind, if desired.
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Yield:

Serves 10 (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 98
Caloriesfromfat 0.0 %
Fat 0.5 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 24.4 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 1 mg
Calcium 20 mg

Ingredients

6 cups fresh raspberries
3/4 cup sugar
1 teaspoon grated lemon rind (from 1 lemon)
3 tablespoons fresh lemon juice (about 2 lemons)
2 tablespoons coarsely chopped fresh mint leaves

Preparation

1. Place all ingredients in a blender; process until smooth. Pour mixture through a sieve into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every hour, 4 hours or until completely frozen.

Note:

Cooking Light Chill

May 2013
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