Lemon, mint, raspberry and blackberry ice-blocks

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Total Time:
35min
Prep:
20min
Cook:
15min
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
  • 250 g fresh raspberries, or frozen
  • 10 tsp Sweetener, stevia
  • 1/2 cup(s) lemon juice, (125ml)
  • 3/4 cup(s) fresh mint, (2 sprigs plus 10 for decorating)
  • 250 g Blackberries, or frozen
Instructions

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.

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.

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.

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.

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.

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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