Strawberry-Raspberry Ice
A refreshingly cool double dose of berries, this ice looks attractive in chilled wine or champagne glasses with sprigs of fresh mint.
- 6 ounces frozen white grape juice concentrate
- 1 cup water
- 1 tablespoon confectioners' sugar
- 8 ounces frozen unsweetened strawberries, slightly thawed
- 6 ounces frozen sweetened raspberries, slightly thawed
- 6 ice cubes (about 1 cup)
- Sprigs of fresh mint (optional)
In a food processor or blender, combine all the ingredients except the mint in the order listed. Process until smooth (except the seeds), stirring occasionally. Pour into a large resealable plastic bag and seal. Put the bag on its side in the freezer until the mixture freezes solid, at least 2 hours.
About 15 minutes before serving, remove the bag from the freezer and allow the ice to thaw slightly, mashing with a fork if needed. Spoon into chilled glasses and garnish with mint. Serve immediately.
Serves 8
| Calories | 102 |
| Total Fat | 0.0g |
| Saturated Fat | 0.0g |
| Polyunsaturated Fat | 0.0g |
| Monounsaturated Fat | 0.0g |
| Cholesterol | 0.0g |
| Sodium | 10 mg |
| Carbohydrate | 26g |
| Fiber | 2 g |
| Sugars | 23 g |
| Protein | 0 g |
Dietary exchange: 1 1/2 fruit
Reprinted with permission from: The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by The American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.