Watermelon & Raspberry Iceblocks
Cool down this summer with Watermelon & Raspberry Ice Blocks. Made with delicious in-season watermelon and raspberries, our simple summer recipe makes for a refreshing treat full of fruity flavours.
Ingredients
- 125 grams raspberries
- 650 grams watermelon, rind removed, flesh chopped
- 125 grams raspberries
- 650 grams watermelon, rind removed, flesh chopped
- Step 1 of 3Place raspberries and watermelon in a food processor and process until smooth. Transfer to a small jug.
- Step 2 of 3Pour fruit puree among 6 x 1/3-cup capacity iceblock moulds. Freeze for 30 minutes or until the tops are just beginning to freeze. Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm.
- Step 3 of 3To serve, dip moulds in hot water and carefully remove iceblocks.
Method
- Step 1 of 3Place raspberries and watermelon in a food processor and process until smooth. Transfer to a small jug.
- Step 2 of 3Pour fruit puree among 6 x 1/3-cup capacity iceblock moulds. Freeze for 30 minutes or until the tops are just beginning to freeze. Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm.
- Step 3 of 3To serve, dip moulds in hot water and carefully remove iceblocks.
Nutrition per serving
198 Kilojoules
Protein1 grams
Fat0 grams
Carbs9 grams
Sugars9 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 3Place raspberries and watermelon in a food processor and process until smooth. Transfer to a small jug.
- Step 2 of 3Pour fruit puree among 6 x 1/3-cup capacity iceblock moulds. Freeze for 30 minutes or until the tops are just beginning to freeze. Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm.
- Step 3 of 3To serve, dip moulds in hot water and carefully remove iceblocks.