Raspberry Ice

Ingredients

• 500 g raspberries
• 100 g sugar
• 2 tbsp raspberry liqueur
• 400 ml whipping cream
• 1 tsp lemon juice
• 1 Tbsp vanilla sugar
• 1 small honeydew melon

Instructions

1. 1.

   Combine the raspberries with the sugar and raspberry liqueur in a bowl, mash with a fork, and let sit covered in the refrigerator for about 2 hours. Then strain the mixture through a sieve and mix in the lemon juice. Whip the cream until stiff peaks form, then fold the puree into the whipped cream. Transfer the mixture to a metal bowl, cover with foil, and chill in the freezer for about 3 hours until firm. Stir the raspberry ice several times with a fork during this period to prevent large crystals from forming.

2. 2.

   Before serving, quarter the melon and remove the seeds with a spoon. Separate the flesh from the rind with a knife and cut into strips. Arrange the melon strips with the raspberry ice on plates.