RASPBERRY & PINEAPPLE ICE BLOCKS |
- 1 cup water
- ¾ cup caster sugar
- 3 tablespoons lemon juice
- 300g raspberries
- 300g fresh pineapple, peeled and chopped
Conventional Method
- Place sugar and water in a small saucepan over medium heat and stir until dissolved. Cool.
- Add lemon juice to syrup. Place the raspberries and half the lemon syrup into food processor and blitz to combine.
- Half fill 10 x 90mL ice block mould with raspberry mixture. Insert ice block sticks and freeze for 3 hours.
- 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.
- To help release ice blocks from mould run the mould under a little warm water and then release sticks.
Thermomix Method
- Place sugar and water in Thermomix 2 min/100C/speed 3. Cool.
- Add lemon juice to syrup. Place the raspberries and half the lemon syrup into Thermomix and and mix 5 sec/ speed 6.
- Half fill 10 x 90mL ice block mould with raspberry mixture. Insert ice block sticks and freeze for 3 hours.
- 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.
- 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/
3.5.3226