Recipe by Sharon123
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.
Top Review by Calee
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
- 295.73 ml sugar
- 2 lemons, zest of, removed with vegetable peeler (not the white part-it's bitter)
- 44.37 ml red raspberry preserves
- 118.29 ml fresh lemon juice
- 236.59 ml fresh raspberry, rinsed
- fresh raspberry, to garnish
Directions See How It's Made
- 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.
- 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.
- 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.
- 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!