Raspberry iceblocks

Babiche Martens

Ingredients

300 g	Fresh raspberries
2 Tbsp	Icing sugar
1 tsp	Lime zest
1 sprinkle	Raspberry powder, to garnish

Directions

1. Place the raspberries into a blender with the icing sugar and lime zest, pureeing until smooth.
2. Pour into your selected iceblock moulds and freeze for at least 4 hours or overnight.
3. Remove from the containers and dust with a little raspberry powder to serve.

More of Angela's iceblock recipes

• Coconut and mango iceblocks
• Ginger and lemon iceblocks