RASPBERRY & PINEAPPLE ICE BLOCKS
Ingredients
  • 1 cup water
  • ¾ cup caster sugar
  • 3 tablespoons lemon juice
  • 300g raspberries
  • 300g fresh pineapple, peeled and chopped
Instructions
Conventional Method
  1. Place sugar and water in a small saucepan over medium heat and stir until dissolved. Cool.
  2. Add lemon juice to syrup. Place the raspberries and half the lemon syrup into food processor and blitz to combine.
  3. Half fill 10 x 90mL ice block mould with raspberry mixture. Insert ice block sticks and freeze for 3 hours.
  4. Place pineapple and remaining sugar syrup into food processor and blitz until smooth. Pour pineapple mixture over the raspberry ice and freeze for a further 3 hours.
  5. To help release ice blocks from mould run the mould under a little warm water and then release sticks.
Thermomix Method
  1. Place sugar and water in Thermomix 2 min/100C/speed 3. Cool.
  2. Add lemon juice to syrup. Place the raspberries and half the lemon syrup into Thermomix and and mix 5 sec/ speed 6.
  3. Half fill 10 x 90mL ice block mould with raspberry mixture. Insert ice block sticks and freeze for 3 hours.
  4. Place pineapple and remaining sugar syrup into Thermomix and mix 10 sec/speed 8. Pour pineapple mixture over the raspberry ice and freeze for a further 3 hours.
  5. To help release ice blocks from mould run the mould under a little warm water and then release sticks.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/raspberry-pineapple-ice-blocks/