This classic summertime treat, bursting with berry flavour, is quick and easy to whip up in our ice shave attachment!
800ml water (for ice moulds)
500g frozen raspberries
250g caster sugar
1 zested lemon
1/2 lemon, juiced
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.