I know you can go to the store and buy ice blocks, and I do quite often, however every now and then when I see a recipe I like, I like to make my own.
My kids loved these, and they are so easy to make.
Next time I may try adding some vodka and make an adults version, will let you know when I do, if it works.
Mint was in the original recipe and I will add it into the ingredients list as optional, but we preferred it without mint.
The Australian Women's Weekly new Food magazine is great, the first one just came out at the newsagency and it has many great recipes to try. Well worth the purchase.
My kids loved these, and they are so easy to make.
Next time I may try adding some vodka and make an adults version, will let you know when I do, if it works.
Mint was in the original recipe and I will add it into the ingredients list as optional, but we preferred it without mint.
The Australian Women's Weekly new Food magazine is great, the first one just came out at the newsagency and it has many great recipes to try. Well worth the purchase.
Recipe
Recipe adapted from The Australian Women's Weekly Food magazine
Makes 8
You will need eight 1/2-cup ice block moulds and eight ice block sticks
1/2 cup (110g) caster sugar
1 cup (250ml) water
200g fresh raspberries
40 small fresh mint leaves (optional)
375ml can diet lemonade
1 tablespoon lemon juice
Combine sugar and water in a small saucepan, stirring over high heat until the sugar dissolves completely, bring to the boil. Remove from heat, cool sugar syrup.
Place four raspberries and five mint leaves (if using) into each of the eight 1/2-cup ice block moulds.
Push the remaining raspberries through a fine sieve into a small bowl; discard the seeds. Reserve the puree.
Combine the sugar syrup, lemonade and juice in a medium jug; pour evenly into the moulds, leaving a 1cm gap at the top.
Spoon the raspberry puree into the moulds, do not stir. If you have moulds that have lids with a stick attached, put them on now and freeze overnight.
If you have moulds that don't come with lids then cover moulds tightly with cling film, make a small cut in the plastic and push the ice block sticks through the plastic into the mixture 3/4 of the way into the ice block and freeze overnight.
Makes 8
You will need eight 1/2-cup ice block moulds and eight ice block sticks
1/2 cup (110g) caster sugar
1 cup (250ml) water
200g fresh raspberries
40 small fresh mint leaves (optional)
375ml can diet lemonade
1 tablespoon lemon juice
Combine sugar and water in a small saucepan, stirring over high heat until the sugar dissolves completely, bring to the boil. Remove from heat, cool sugar syrup.
Place four raspberries and five mint leaves (if using) into each of the eight 1/2-cup ice block moulds.
Push the remaining raspberries through a fine sieve into a small bowl; discard the seeds. Reserve the puree.
Combine the sugar syrup, lemonade and juice in a medium jug; pour evenly into the moulds, leaving a 1cm gap at the top.
Spoon the raspberry puree into the moulds, do not stir. If you have moulds that have lids with a stick attached, put them on now and freeze overnight.
If you have moulds that don't come with lids then cover moulds tightly with cling film, make a small cut in the plastic and push the ice block sticks through the plastic into the mixture 3/4 of the way into the ice block and freeze overnight.
Enjoy!
Find how I made them at www.whatscookingella.com/raspberry-lemonade-ice-blocks.html
Pin it: www.pinterest.com/pin/399413060678203020/
Pin it: www.pinterest.com/pin/399413060678203020/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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