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Raspberry-Lemon Ice

Oxmoor House
Yield Serves 10 (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  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.
Cooking Light Chill