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Iced Lemons with Raspberries and Mint
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Prep Time:
25 minutes
Total Time:
7 hours 28 minutes
Indulge in a refreshing raspberry lemonade dessert from Prevention® Healthy Cooking.
Ingredients:
  • 8 lemons
  • 1/2 cup water
  • 4 mint leaves
  • 1 1/2 cups sugar
  • 1 1/2 cups raspberries
Instructions:
  • Prepare lemon toppers by slicing off the tops of the lemons. Scoop out the insides and strain to collect 1 cup of juice. Dispose of the pulp and save any extra juice for later use.
  • Place hollowed-out lemon halves and their tops on a baking sheet and freeze them until the filling is prepared.
  • In a small saucepan over low heat, bring water, mint, and sugar to a gentle boil. Allow to boil for 2 to 3 minutes until the sugar dissolves. Remove from heat, strain, and let it cool. Discard mint leaves.
  • Stir in fresh lemon juice to the chilled syrup mixture. Freeze for a minimum of 4 hours or overnight.
  • Once the mixture is frozen, blend it in a food processor until smooth. Gently mix in the raspberries and freeze for a minimum of 3 hours.
  • Fill frozen lemon shells with the refreshing lemon-raspberry filling and place the toppers on. Chill in the freezer until it's time to enjoy.

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