Ice Block Beetroot and Raspberry Recipes

Surprise your guests with this sensational beetroot and raspberry dessert combo. Make sure you start this recipe 1 day ahead to ensure the ice-cream has time to set.

Ice Block Beetroot and Raspberry Recipes

INGREDIENTS

• 100g cooked beetroot, drained, chopped
• 75g fresh raspberries or frozen raspberries
• 2 tablespoons caster sugar
• 2 1/2 cups (625g) vanilla yogurt

How to make Ice Block Beetroot and Raspberry

1. Combine the beetroot and raspberries in a small saucepan. Place over medium heat and cook, stirring, for 5 mins or until raspberries collapse. Add the sugar and cook, stirring, until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 5 mins or until the beetroot mixture thickens.
2. Process the beetroot mixture in a food processor until smooth. Strain through a sieve into a medium bowl. Discard the seeds and set aside to cool completely.
3. Fold the yogurt into beetroot mixture until well combined.
4. Spoon the beetroot mixture evenly among 10 x 1/3 cup (80ml) capacity ice-block moulds. Insert sticks into the centres and place in the freezer for 6 hours or overnight until frozen. Remove ice-blocks from the moulds and serve immediately.

NOTES
Allow additional time for cooling and freezing.