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Raspberry-Strawberry Ice

Makes: 16  servings
Serving size: 1/2  cup
Yield: 8 cups Prep 20 mins Freeze 40 mins


  • 1 cup  sugar
  • 2/3 cup  water
  • 2 pints  strawberries, hulled and pureed
  • 2 cups  raspberries, pureed and strained
  • 1/4 cup  fresh lemon juice


1. Combine sugar and water in saucepan; bring to boil. Reduce heat and simmer 5 minutes. Cool.

2. Stir fruit puree and lemon juice into syrup. Cover and refrigerate 2 hours or overnight. Freeze in ice cream maker according to manufacturer's directions. Makes 8 cups (sixteen 1/2-cup servings).

Make Ahead Tip

  • Prepare ice mixture. Cover and refrigerate up to 2 days. Freeze as directed.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)70,
  • carb.(g)17,
  • sodium(mg)1,
  • Percent Daily Values are based on a 2,000 calorie diet