recipe: raspberry and lime freeze

Photobucket
Photobucket
Photobucket
120 degrees. Thirst could not be quenched. Skin could not be cooled. I’ve never been hotter than Coachella 2008. It was then that I began to appreciate frozen fruit drinks and shortly thereafter purchased a blender.

How to: Raspberry and Lime Freeze

You will need:
2 1/2 pints raspberries (about 7 cups)
1 pint raspberry sorbet, softened
1 tablespoon finely grated lime zest, plus more for garnish
1/4 cup fresh lime juice (from 2 or 3 limes)
1 cup vanilla ice cream, softened
Alchy optional (vodka or tequila will get the party started righhhht)
And the cherry on top- some of music festival outfit inspiration for you here, here, here, here and here.

Instructions after the jump…

Ingredients:
Photobucket

1. Wash 5 1/2 cups of raspberries.
Photobucket
Photobucket

2. Finely grate 1 tablespoon fresh lime zest, plus a little extra for garnish. Squeeze 1/4 cup fresh lime juice (from 2 or 3 limes).
Photobucket Photobucket

3. Place 1 pint of 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.
Photobucket
Photobucket

4. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
Photobucket Photobucket Photobucket

5. Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.
Photobucket
Impressive, easy and cooling. Badaaaa bing! MMMMMMMMZ!

Photos: Geri Hirsch
Recipe: Martha Stewart

You may also like

20 comments

  1. I looked at this, it looked delicious. I looked at the ingredients, noticed there was vanilla ice cream in it, too! I’m sold! And I may have to go out and get some ice cream, it’s literally 100 degrees here today.

Leave a Reply

Your email address will not be published. Required fields are marked *