Raspberry, lemon and mint ice-blocks

  • 20 mins cooking
  • Makes 8 Item
  • Print


Raspberry, lemon and mint ice-blocks
  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) water
  • 375 millilitre lemonade
  • 1 tablespoon lemon juice
  • 200 gram fresh raspberries
  • 40 fresh mint leaves
  • 8 ice-block sticks


Raspberry, lemon and mint ice-blocks
  • 1
    Combine sugar and water in a small saucepan, stir over high heat until sugar is dissolved. Bring to the boil. Remove from heat and cool sugar syrup.
  • 2
    Place four raspberries and five mint leaves into each of eight ½-cup (125ml) ice block moulds. Push the remaining raspberries through a fine sieve; discard seeds. Reserve puree.
  • 3
    Combine sugar syrup, lemonade and juice in a medium jug; pour into moulds, leaving 1cm gap at the top.
  • 4
    Spoon raspberry puree into moulds; do not stir. Cover moulds tightly with plastic wrap, make a small cut in the plastic and push the ice-block sticks through the plastic into the mixture three quarters of the way into the ice-block. Freeze overnight.

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