PINEAPPLE, LEMON­GRASS & RASP­BERRY ICE BLOCKS

Cuisine - - FOOD & DRINK -

MAKES 6 / PREPARATION 5 MINUTES / COOKING 2 MINUTES / FREEZING 4 HOURS OR OVERNIGHT

Who doesn’t love a lay­ered ice block? These are re­fresh­ing and lots of fun too.

PINEAPPLE LAYER

60ml (¼ cup) fil­tered wa­ter

25g (2 ta­ble­spoons) un­re­fined raw su­gar

½ stalk of lemon­grass, roughly chopped 1 ta­ble­spoon lemon juice

¼ medium pineapple, peeled and cut into chunks

RASP­BERRY LAYER

60ml (¼ cup) fil­tered wa­ter

25g (2 ta­ble­spoons) un­re­fined raw su­gar ½ lime

90g (¾ cup) rasp­ber­ries, fresh or frozen

Put the first three in­gre­di­ents for the pineapple layer in a small saucepan. In an­other small saucepan, put the wa­ter and the su­gar for the rasp­berry layer then, us­ing a veg­etable peeler, re­move the zest from the lime and add this too. Bring both pans to the boil, re­duce to a sim­mer and cook for 2 minutes. Re­move from the heat, add the lemon juice to the pineapple pan and the juice from the peeled lime to the rasp­berry pan and set aside un­til cool.

Strain both the syrups into sep­a­rate bowls or jugs. To make the pineapple layer, put the lemon­grass-in­fused syrup and pineapple into a blender and blend on high un­til smooth. Strain through a fine sieve and set aside.

To make the rasp­berry layer, rinse out the blender then put in the lime-in­fused syrup and the rasp­ber­ries and blend on high un­til smooth. Strain through a fine sieve and set aside.

Put 2 ta­ble­spoons of pineapple mix­ture into each of the 6 ice-block moulds and freeze for 30 minutes or un­til just frozen. Then spoon 2 ta­ble­spoons rasp­berry mix­ture into each of the moulds to form lay­ers, then freeze for 20-25 minutes or un­til only par­tially frozen. In­sert wooden sticks then re­turn to the freezer for a fur­ther 5-10 minute or un­til just frozen. Re­peat to form 4 lay­ers, then freeze for 4 hours or overnight. Run the moulds un­der warm wa­ter to help re­lease the ice blocks.

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