Strawberry-Raspberry Ice Recipe

5 4 3
Strawberry-Raspberry Ice Recipe
Strawberry-Raspberry Ice Recipe photo by Taste of Home
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Strawberry-Raspberry Ice Recipe

Read Reviews
5 4 3
Publisher Photo
“This is so refreshing on a sunny day.” The bright color and flavor of this icy treat will lure everyone right to it! Sandra Sakaitis - St. Louis, MO
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1 package (16 ounces) frozen sweetened sliced strawberries, partially thawed
  • 2 cups frozen unsweetened raspberries, partially thawed
  • 1/3 cup sugar
  • 3 tablespoons lime juice
  • 2 tablespoons orange juice
  • Fresh raspberries and lime wedges, optional

Directions

Place the strawberries, raspberries, sugar and juices in a blender. Cover and process for 2-3 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Garnish each serving with raspberries and lime wedges if desired. Yield: 3-1/2 cups.
Originally published as Strawberry-Raspberry Ice in Healthy Cooking June/July 2009, p51

Nutritional Facts

1/2 cup: 118 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (27g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

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  • 1 package (16 ounces) frozen sweetened sliced strawberries, partially thawed
  • 2 cups frozen unsweetened raspberries, partially thawed
  • 1/3 cup sugar
  • 3 tablespoons lime juice
  • 2 tablespoons orange juice
  • Fresh raspberries and lime wedges, optional
  1. Place the strawberries, raspberries, sugar and juices in a blender. Cover and process for 2-3 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
  2. Stir and return to freezer. Freeze 2 hours longer or until firm.
  3. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Garnish each serving with raspberries and lime wedges if desired. Yield: 3-1/2 cups.
Originally published as Strawberry-Raspberry Ice in Healthy Cooking June/July 2009, p51

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Reviews forStrawberry-Raspberry Ice

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Foodlover1254 User ID: 7278005 157402
Reviewed May. 30, 2013

"This is a special summer treat I'd like everyone to try out."

MY REVIEW
Bobur7 User ID: 4921193 170499
Reviewed May. 30, 2013

"Going to try this - but use Stevia - Dietician in my cardiologist's office convinced me of the hazards of all chemical sweeteners, including Splenda. Wife and I both gave up all artificially sweetened foods/soda. Have lost more than 50# each in last 14 months with this the primary change in our diet."

MY REVIEW
carol_ds User ID: 5398876 155513
Reviewed May. 30, 2013

"I would like to make this with Splenda in place of the sugar - I will post to say how it turned out. I will also try using unsweetened strawberries."

MY REVIEW
HeatherHH User ID: 1550099 78375
Reviewed Feb. 22, 2010

"Absolutely delicious! Especially nice treat for summertime. Note that I have made this with 2 cups of unsweetened frozen strawberries from our garden (instead of sweetened frozen ones), and it tasted just great! I have made this recipe quite a few times, and my husband (a big chocolate fan) is suprised by how much he enjoys it."

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