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Beetroot and raspberry ice-blocks
Beetroot and raspberry ice-blocks
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Prep Time:
375 minutes
Cook Time:
10 minutes
Total Time:
385 minutes
Impress guests with decadent beetroot and raspberry dessert. Prepare a day in advance for perfectly set ice-cream.
Ingredients:
  • 100g cooked beetroot, drained, chopped
  • 75g fresh raspberries or frozen raspberries
  • 40.00 gm caster sugar
  • 625g yoghurt
Instructions:
  • In a small saucepan, cook beetroot and raspberries over medium heat until raspberries collapse, about 5 mins. Stir in the sugar until dissolved. Bring to a boil, then reduce heat to low and simmer until mixture thickens, about 5 mins.
  • Puree the beetroot mixture in a food processor until velvety. Pass it through a sieve into a medium bowl, leaving the seeds behind. Allow it to cool completely.
  • Incorporate the yogurt into the beetroot mixture until thoroughly mixed.
  • Evenly distribute the beetroot mixture into 10 ice-block moulds, each with a 1/3 cup (80ml) capacity. Insert sticks into the centers and freeze for 6 hours or overnight until solid. Unmold the ice-blocks and enjoy immediately.

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