Ingredients
- 800ml water (for ice moulds)
- 500g frozen raspberries
- 250g caster sugar
- 400ml water
- 1 zested lemon
- 1/2 lemon, juiced
To serve:
- Fresh raspberry
- Mint leaves
Method
- Pour water into the 4 ice moulds and place into the freezer overnight or until frozen solid.
- To make the raspberry syrup; combine the frozen raspberries, caster sugar and 400ml water into a medium saucepan on medium heat. Place a lid on slightly ajar and allow the heat to come up to a simmer.
- Add the lemon zest and stir through.
- Then turn the heat down to low and allow to simmer for 15 minutes while the sauce thickens.
- Turn off the heat and add in the lemon juice. Allow too cool down before pouring the syrup into a bottle. Place in the fridge to until serving.
- When you're ready to serve, attach the ice shaver attachment to a KitchenAid. Remove the frozen blocks from the moulds and pop them into the attachment, lock it in place. Place a glass underneath to catch the ice, turn the mixer onto 10.
- Pour over 1-2 tbsp of the raspberry syrup followed by a few extra spoons of shaved ice. Garnish with fresh raspberries and mint leaves. Serve straight away.
- The raspberry syrup will keep in the fridge for a few weeks.
