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Lemon, mint and berry ice blocks

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
10
Difficulty
Easy
Say hello to these warmer months by making these fruity mint ice blocks. Get the amazing looking 3 colour effect by freezing each layer before adding the next.
Ingredients

fresh raspberries

250 g, or frozen

granulated stevia sweetener

10 tsp

lemon juice

½ cup(s), (125ml)

fresh mint

¾ cup(s), (2 sprigs plus 10 for decorating)

Blackberries

250 g, or frozen

Instructions

  1. Place raspberries, 2 teaspoons stevia and 1/4 cup (60ml) water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until raspberries collapse. Strain raspberry mixture into a jug, pushing as much pulp through as possible (you should have approximately 3/4 cup). Discard seeds. Set aside to cool.
  2. Pour raspberry mixture evenly among ten 1/3-cup (80ml) capacity iceblock moulds. Insert wooden iceblock sticks. Place in freezer for 4 hours or until set.
  3. Meanwhile, place juice, mint sprigs, 1 1/2 tbs remaining stevia and 1/4 cup (60ml) water in a small saucepan and bring to a simmer. Remove from heat. Cool. Remove and discard mint sprigs.
  4. Pour lemon mixture evenly over frozen raspberry mixture in moulds to form a second layer. Top each with a mint leaf. Place in the freezer for 4 hours or until set.
  5. Meanwhile, place blackberries, remaining stevia and ¼ cup (60ml) water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until blackberries collapse. Strain blackberry mixture into a jug, pushing as much pulp through as possible (you should have approximately 3/4 cup). Discard seeds. Set aside to cool.
  6. Pour blackberry mixture evenly over frozen lemon mixture in moulds to form a final layer. Place in the freezer for 4 hours or until set. Serve.
Notes
TIP: You can use fresh or frozen strawberries instead of raspberries and fresh or frozen blueberries instead of blackberries.

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