Raspberry-Lemon Ice

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 0.0%
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 24.4g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 1mg
  • Calcium: 20mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Raspberry-Lemon Ice Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy