A treat for kids and adults alike, Lisa Allens astounding remake of a ‘slush puppy’ served with ice cream is sure to be a definite creamy summer staple.
To a pan add raspberries, 250ml water and sugar, bring to boil and cook for 2-3 minutes. Remove from the heat and set aside for 15-20 minutes. Trivia time; did you know as well as red raspberries, there are also golden, black and purple raspberries as well.
Through a fine strainer, push the raspberries into a 20cm x 10cm tray.
Place the tray into a freezer for 30 minutes. Break the liquid up with a fork to make the ice slushy. Repeat until you are left with red ice crystals.
Once the ice is ready, pour into a sealed container and freeze until ready to use - it will keep for 2-3 weeks.
With the help of your little helper, serve the fresh raspberries into a bowl and top with a scoop of ice cream. Top with spoonfuls of red ice.
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