Raspberry Lime Freeze Recipes

RASPBERRY-LIME FREEZE

Steps:

• Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
• Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

RASPBERRY LEMONADE FREEZE

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
• Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
• Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

MINTY LIME FREEZE

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
• Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
• Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

RASPBERRY LIME SLUSH

Steps:

• In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.

HOW TO FREEZE RASPBERRIES

Steps:

• Rinse the raspberries and let them drain for about 10 minutes.
• Then place them on a paper towel to remove excess water.
• Then neatly arrange them and place them on a baking sheet.
• Pop them into the freezer for a few hours, then transfer the frozen raspberries into freezer baggies.

NO-CHURN RASPBERRY-LIME SORBET

Steps:

• Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

RASPBERRY ORANGE FREEZE

Steps:

• Pour the orange juice into an ice cube tray and freeze for 3 hours.
• Put the frozen orange juice cubes and raspberries into the bowl of a food processor. Add the sugar and process until the mixture is the texture of snow, 45 to 60 seconds. If the mixture remains course in texture add 1 to 2 tablespoons of water. Serve immediately, or transfer to a freezer container and freeze for later.

RASPBERRY-LIME COCONUT FREEZER POPS

Steps:

• Add coconut Milk, raspberries, sugar and lime juice to blender. Blend until smooth.
• NOTE: If you do not want the seeds, strain mixture through a fine mesh sieve.
• Pour mixture into freezer pop holders and insert sticks. Freeze 5 hours or overnight.