British Columbian Raspberry Lemon Ice

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Total Time
25mins
Prep 20 mins
Cook 5 mins

Canada, and especially British Columbia, are known for their great berries! I love raspberries and this is a great way to have them all year long! Adapted from Vegetarian Times magazine.

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil. Reduce the heat, and simmer 5 minutes. Refrigerate until cool, about 30 minutes. Stir in the lemon juice. Pour through a strainer(I skip straining it, I don't mind the seeds) into 8" or 9" square metal pan. Discard peel.
  2. Press raspberries through strainer with the back of a spoon to get a seedless puree(or not, if you don't mind the seeds). Scrape puree from the outside of strainer into pan. Stir puree into the lemon raspberry preserve mixture until blended.
  3. Place in freezer. When the mix starts to freeze, about 45 minutes, scrape frozen sides into the center of pan with fork. Repeat every 20 minutes for about 2 hours(don't worry if you forget to do this once or twice!). Next, cover the pan with foil, and freeze for at least 8 hours, or until firm.
  4. Place the pan in the fridge about 20 minutes before serving to thaw it out a bit. To serve, mound the ice into individual dishes, and garnish with raspberries. Enjoy!
Most Helpful

5 5

I love this, what a great idea for a summertime dessert! The raspberries with lemon zest is berry good! I strained the seeds from the raspberries. I also poured a little raspberry sour puss on the top. Next time I make this I am going to double the recipe! Thanks Sharon