Blue Raspberry Italian ice recipe
This Blue Raspberry Italian Ice recipe is a dessert course.It's a cold and refreshing treat that's perfect for hot summer days. It can be served as a standalone dessert or as a palate cleanser between courses. Blue Raspberry Italian ice recipe
Equipment
- Small saucepan To heat and dissolve the sugar in the water.
- Measuring cups To measure the water, sugar, blue raspberry syrup, and lemon juice accurately.
- Mixing bowl Mix together the ingredients.
- Shallow,freezer-safe dish or container To freeze the Italian ice mixture.
- Plastic wrap or lid To cover the dish or container while it freezes
- Fork To break up any ice crystals that have formed while the mixture is freezing
Ingredients
- 2 cup water
- 1 cup Sugar
- 1/2 cup blue raspberry syrup
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup fresh blueberries (optional)
Instructions
- Sugar and water are combined in a small pot. When the sugar has completely dissolved, heat over medium heat, stirring occasionally.
- Lemon juice and blue raspberry syrup are added after the pan has been taken off the heat.
- The mixture must be allowed to cool to room temperature.
- Fill a small dish or container that can be frozen with the mixture. You can use fresh blueberries in the mixture if you like or a container
- After freezing for 30 minutes, cover the dish or container with plastic wrap or a lid.
- The dish should betaken out of the freezer, and any ice crystals should be broken up with a fork.
- Every 30 minutes for 2-3 hours, or until the mixture is completely frozen and has a smooth, creamy texture, put the dish back in the freezer and repeat step 6 once more.
Notes
- For the finest flavour, use freshly squeezed lemon juice.
- Every 30 minutes, make sure to break up any ice crystals that have developed to maintain a smooth, even texture.
- Add fresh blueberries to the mixture before freezing for an additional flavour and textural boost.
- You may substitute any flavour of syrup in its place, or even make your own by mixing fresh or frozen blueberries with simple syrup, if you don't have blue raspberry syrup on hand.