Fresh raspberries and juicy pineapple combine in every bite of these homemade Raspberry & Pineapple ice blocks. Easy to prepare and bursting with natural tropical flavour, these treats are a far better option than processed store-bought versions that often contain additives and reconstituted juice. The texture and taste of a handcrafted fruit ice block are noticeably superior, and once you try making them at home you’ll likely skip the supermarket frozen aisle.
Made with real fruit, these ice blocks are a guilt-free choice for kids and adults alike. A splash of lemon juice brightens the fruit flavours and adds a pleasant citrus note. Feel free to experiment with different combinations: swap raspberries for strawberries or blackberries, or use rockmelon instead of pineapple to change the flavour profile. Keep the colours vivid and the flavours fresh for maximum appeal.
- 1 cup water
- 3/4 cup caster sugar
- 3 tablespoons lemon juice
- 300 g raspberries
- 300 g fresh pineapple, peeled and chopped
- Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and let the syrup cool.
- Stir the lemon juice into the cooled syrup. Place the raspberries and half of the lemon syrup in a food processor and blitz until smooth.
- Pour the raspberry mixture to fill half of 10 x 90 mL ice block moulds. Insert sticks and freeze for about 3 hours, or until firm.
- Process the pineapple with the remaining lemon syrup until smooth. Pour the pineapple mixture over the frozen raspberry layer and return to the freezer for another 3 hours, or until completely set.
- To release the ice blocks, briefly run the mould under warm water and gently remove the sticks.
- Place the sugar and water in the Thermomix and cook 2 min/100°C/speed 3. Allow the syrup to cool.
- Add the lemon juice to the syrup. Place the raspberries and half the lemon syrup into the Thermomix and mix 5 sec/speed 6 until combined.
- Half fill 10 x 90 mL ice block moulds with the raspberry mixture. Insert sticks and freeze for 3 hours.
- Place the pineapple and the remaining syrup into the Thermomix and mix 10 sec/speed 8 until smooth. Pour over the frozen raspberry layer and freeze for a further 3 hours.
- To release the ice blocks, run the mould briefly under warm water and then remove the sticks.