Red ice, raspberries and vanilla ice cream

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Lisa Allen prepares a cooling dessert that's a classic combination of Summer flavours. An easy and vibrant raspberry granita is the perfect topping for creamy vanilla ice cream and tart, fresh berries.

First published in 2015

Ingredients

Metric

Imperial

Method

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
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
First published in 2015

Lisa Goodwin-Allen's cooking is playful and twists the hallmarks of Lancastrian cuisine to invoke new tradition.

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