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Red ice, raspberries and vanilla ice cream

Red ice, raspberries and vanilla ice cream

PT30M

1
Add the raspberries, water and sugar to a pan and bring to the boil, cook for 2-3 minutes. Remove the pan from the heat and leave to infuse for 15-20 minutes
  • 150g of frozen raspberries
  • 250ml of water
  • 10g of sugar
2
Push the raspberries through a fine sieve into a 20cm x 10cm tray
3
Place the tray into a freezer. After 30 minutes, use a fork to break the liquid up to make the ice slushy. Repeat this process 3 times until you are left with red ice crystals
4
Once the ice is ready, place into a sealed container and freeze until you are ready to use - it will keep for 2-3 weeks
5
To serve, place some fresh raspberries in each bowl, top with a scoop of ice cream and spoonfuls of the red ice
  • 250g of low fat vanilla ice cream
  • 150g of raspberries

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