Raspberry tea ice lollies
- Sophie Godwin – Cookery writer
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Serves 6
Easy
Prep: 10 mins
plus 4 hrs freezing
A star rating of 5 out of 5.4 ratingsRate
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Look for raspberry tea bags with hibiscus to make these lollies as they bring a light floral flavour. A tasty low-fat, low-calorie, vegan treat for summer
Freezable
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 100g raspberries
- 3 raspberry teabag
- 1 tbsp maple syrup
- juice of 1 lime
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Nutrition: Per serving
-
kcal15
low
-
fat0g
low
-
saturates0g
-
carbs3g
-
sugars3g
-
fibre1g
-
protein0g
-
salt0g
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Method
-
step 1
Put the raspberries, raspberry tea bags and maple syrup in a bowl, then pour over 350ml boiling water. Leave to infuse for 10 mins, then remove the tea bags, stir in the lime juice and leave to cool. Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
Recipe from Good Food magazine, August 2017
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A star rating of 5 out of 5.4 ratings
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