Raspberry and Lemon Thyme Ice
cups fresh or frozen loose-pack raspberries
tablespoons orange juice
teaspoons snipped fresh lemon thyme
Lemon thyme sprigs (optional)
- Place raspberries in a blender container or food processor bowl. Cover and blend or process until pureed. Sieve puree to remove seeds. Discard seeds. (You should have about 1-1/4 cups puree.) Stir together the puree, sugar, orange juice, and snipped lemon thyme in a small mixing bowl.
- Pour mixture into a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.
- To serve, scoop mixture into individual dessert dishes. If desired, garnish each serving with a lemon thyme sprig. Makes about 2 cups or 4 servings.
Nutrition Facts(Raspberry and Lemon Thyme Ice)
- Per serving:
- 100 kcal cal.,
- 25 g carb.,
- 3 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet