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.
Raspberry ice-blocks
Ingredients
- 1 cup frozen raspberries
- ⅓ cup icing sugar
- 1 cup sparkling water
Instructions
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.
Made these raspberry ice-blocks? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Melon salad with lime and mint crushed ice
Feature image: Are Media
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.
