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Raspberry and Lemon Thyme Ice

Makes: 4 servings
Serving size: 1/2cup Yield: About 2 cups
Prep 15 mins Freeze 9 hrs
Raspberry and Lemon Thyme Ice
  • 2  cups  fresh or frozen loose-pack raspberries
  • 1/3  cup  sugar
  • 3  tablespoons  orange juice
  • 2  teaspoons  snipped fresh lemon thyme
  •  Lemon thyme sprigs (optional)

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 100,
  • carb. (g) 25,
  • fiber (g) 3,
  • pro. (g) 1,
  • vit. C (mg) 21,
  • Percent Daily Values are based on a 2,000 calorie diet

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