Red ice, raspberries and vanilla ice cream
Item 1 of 1
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
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Ingredients
Metric
Imperial
- 150g of frozen raspberries
- 250ml of water
- 10g of sugar
- 150g of raspberries
- 250g of low fat vanilla ice cream
SAVE RECIPE
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
- 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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