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Lemon Water Ice with Raspberry Sauce Recipe
|Lemon juice||6 Ounce|
|Double cream||8 Ounce|
|Frozen raspberries||1 (1 Package)|
|Framboise liqueur/Kirsch||1 Tablespoon|
|Lemons||2 , rind grated|
Serving size: Complete recipe
Calories 2017 Calories from Fat 1134
% Daily Value*
Total Fat 126 g193.8%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 34 mg
Sodium 141.3 mg5.9%
Total Carbohydrates 225 g75.1%
Dietary Fiber 6.5 g25.8%
Sugars 198.1 g
Protein 16 g32.9%
Vitamin A 8.3% Vitamin C 279.2%
Calcium 46.9% Iron 5.5%
*Based on a 2000 Calorie diet
Mix thoroughly with a wooden spoon, and mix in the lemon rind.
Gradually pour in 12 oz. milk and 8 oz. double cream.
Stir until the sugar is dissolved.
Pour into a refrigerator tray and freeze until it is solid around the edges.
Put mixture in the bowl of an electric mixer and beat until it is smooth.
Return the mixture to the refrigerator tray, cover the tray with foil and freeze until the mixture is firm.
In a liquidizer puree 1 packet of frozen raspberries that have been partially thawed.
Stir in 1 tablespoon framboise liqueur or 1 tablespoon kirsch.
Serve the Lemon Water Ice in chilled glasses with the raspberry puree as a sauce.x