Raspberry Lime Italian Ice

Name: Raspberry Lime Italian Ice
Prep time: 15 min
Total time: 24 h 20 min
Ingredients: 180 g (1½ cups) raspberries (fresh or frozen); 170 ml (¾ cup) water; 100 g (½ cup) caster or granulated sugar; 30 ml (2 tbsp) fresh lime juice

Pink, sweet-tart and silky, with raspberry and a sharp squeeze of lime. Fine-grained and very refreshing.

Hands-on: 15 min
Freeze: 24 h
Program: Italian Ice
Makes: 4 servings6 servings

Vegan

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

434 of 473 ml651 of 709 ml

In the tubpintScale reads

180 g (1½ cups)340 ml (180 g)1½ cups (180 g)270 g (2¼ cups)510 ml (270 g)2¼ cups (270 g)raspberries (fresh or frozen)raspberries (fresh or frozen)raspberries (fresh or frozen)
170 ml (¾ cup)170 ml¾ cup (170 ml)255 ml (1 cup + 1 tbsp)260 ml (255 ml)1 cup + 1 tbsp (255 ml)waterwaterwater
100 g (½ cup)120 ml (100 g)½ cup (100 g)150 g (¾ cup)180 ml (150 g)¾ cup (150 g)caster or granulated sugarcaster or granulated sugargranulated sugar
30 ml (2 tbsp)2 tbsp (30 ml)2 tbsp (30 ml)45 ml (3 tbsp)3 tbsp (45 ml)3 tbsp (45 ml)fresh lime juicefresh lime juicefresh lime juice

TubsPints

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Steps

Blend 180 g raspberries340 ml raspberries1½ cups raspberries270 g raspberries510 ml raspberries2¼ cups raspberries with 170 ml water170 ml water¾ cup water255 ml water260 ml water1 cup + 1 tbsp water until smooth.
Press through a fine sieve into a bowl. Throw away the seeds.
Whisk in 100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar150 g caster or granulated sugar180 ml caster or granulated sugar¾ cup granulated sugar and 30 ml fresh lime juice2 tbsp fresh lime juice2 tbsp fresh lime juice45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice for about 2 minutes, until the sugar has dissolved.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Italian Ice.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with fresh raspberries and a lime wedge.

Tips

Frozen raspberries work well. Thaw them first so they blend smoothly.
For more lime aroma, blend 1 tsp lime zest with the raspberries; the sieve catches it.
Press hard on the sieve and scrape the underside; that is where the best purée collects.

Texture not right? Find the fix in Texture help.

Why it works

Straining removes the seeds and most of the pulp, so the ice spins fine and smooth. Sugar at about 23% of the mix keeps it soft without tasting syrupy.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

122kcal

1 gProtein

0 gFat

31 gCarbs

27 gSugar

Whole tubpint: 488 kcal, 2 g protein732 kcal, 3 g protein (709 ml24 oz). No common allergens in the ingredients.

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