Raspberry ice-blocks

Raspberry ice-blocks

The perfect treat or to add in juices or any other drink! Perfect for this recent warm weather.

 PREP TIME  5 minutes + freezing time | COOK TIME 5 mins | SERVES 6 

INGREDIENTS

• 1 cup frozen raspberries
• ⅓ cup icing sugar
• 1 cup sparkling water

METHOD

COOK together raspberries and icing sugar in a small pot over low heat, stirring occasionally, for 5 minutes or until raspberries soften. 

USING the back of a large spoon, push raspberry mixture through a sieve into a jug. Discard seeds.

STIR sparkling water into the raspberry mixture. Pour into six ¼-cup ice block moulds. Press lids on firmly and freeze for 6 hours or overnight.

FOOD TEAM TIP:  For a creamier ice-block, replace sparkling water with 1 ½ cups vanilla yoghurt.

Print Recipe

Raspberry ice-blocks

Prep Time: 5 minutes + freezing – Cooking Time: 5 minutes

Ingredients

• 1 cup frozen raspberries
• ⅓ cup icing sugar
• 1 cup sparkling water

Instructions

1

Cook together raspberries and icing sugar in a small pot over low heat, stirring occasionally, for 5 minutes or until raspberries soften. 

2

Using the back of a large spoon, push raspberry mixture through a sieve into a jug. Discard seeds.

3

Stir sparkling water into the raspberry mixture. Pour into six ¼-cup ice block moulds. Press lids on firmly and freeze for 6 hours or overnight.

Made these raspberry ice-blocks? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Melon salad with lime and mint crushed ice

Melon salad with lime and mint crushed ice

Feature image: Are Media

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.