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You'll be a hero when you make these Raspberry and Strawberry Lemonade Ice Blocks on a hot summer day. Raspberry infused simple syrup and fresh lemons create the ice blocks base and fresh strawberries and more raspberries help add fun and color to the finished product.
1 (250 ml) cup water
1 (340 g) cup sugar
1 punnet (125 g) Driscoll's Raspberries
1 cup (250 ml) fresh squeezed lemon juice (about 5-6 lemons)
Driscoll's Strawberries for Ice Blocks fruit fillers
To make raspberry-infused simple syrup combine water, sugar and 1/2 cup of raspberries in a small saucepan and bring to a slow boil. Reduce heat to medium and simmer up to 7 minutes, stirring occasionally to gently mash raspberries. When sugar is completely dissolved and raspberries have broken down, remove from the heat and let cool completely. Strain raspberry mixture through a fine-mesh sieve and into a small pitcher to remove the seeds. Discard the seeds.
Add lemon juice to raspberry infused simple syrup small pitcher and stir. Fill individual ice block molds with sliced strawberries and remaining raspberries. Pour raspberry lemonade into ice block molds, insert sticks and freeze for at least 4-6 hours; freeze overnight for best results.
Note: for sweeter ice blocks, poach sliced strawberries and raspberries in simple syrup during last minute of cooking (after mashing raspberries). Remove fruit and set aside before straining.