Raspberry-Lemon Ice


Here’s an icy treat that’s packed with flavor and low in fat. To get the right texture, scrape the mixture every 20 minutes. Makes 4 3/4 cups.

  • 6Servings


  • 1 1/4 cups granulated sugar
  • 3 Tbs. red-raspberry preserves
  • 1/2 cup fresh lemon juice
  • 1/2 pint fresh raspberries, rinsed


In medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil. Reduce heat, and simmer 5 minutes. Refrigerate until cool, about 30 minutes. Stir in lemon juice. Pour through strainer into 8- or 9-inch square metal pan. Discard peel.

Press raspberries through strainer with back of spoon to obtain a seedless purée. Scrape purée from outside of strainer into pan. Stir purée into lemon-raspberry preserve mixture until blended.

Place in freezer. When mixture starts to freeze (about 45 minutes), scrape frozen sides into center of pan with a fork. Repeat every 20 minutes for about 2 hours (don’t worry if you forget to do it once or twice). Then cover pan with foil, and freeze for at least 8 hours, or until firm.

Place pan in refrigerator about20 minutes before serving to thaw ice slightly. To serve, mound into individual dishes, and garnish with raspberries.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 53 g
  • Fiber Content: 2 g
  • Sugar Content: 49 g