Fresh raspberries + juicy pineapple in every delicious bite. My handmade Raspberry Pineapple Ice Blocks are easy to make and pack a tropical flavour punch. Why settle for the bland packaged options full of additives and reconstituted juice when you can very easily make the real deal? There is absolutely no comparison in flavour and texture between a handcrafted fruit ice block and one full of all the nasties. You will never visit the ice block aisle in the supermarket again.
My Raspberry Pineapple ice blocks are full of real fruit goodness so you won’t feel guilty when the kids attack them. The addition of lemon juice enhances their natural fruity flavour and adds a beautiful citrusy note. Feel free to experiment with different fruit combinations, kids love anything bright and colourful on a stick. Swap out the raspberries for strawberries or blackberries and try rockmelon for the base. Have fun and keep it bright and colourful!
- 1 cup water
- ¾ cup caster sugar
- 3 tablespoons lemon juice
- 300g raspberries
- 300g fresh pineapple, peeled and chopped
- 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.
- 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.
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