Champagne & Rosewater Iceblocks

Champagne  & Rosewater Iceblocks
Vanilla ice-cream with a touch of sparkling to create perfectly tempting treats

Makes 12 

½ cup water

½ cup caster sugar

500g strawberries,
hulled and sliced

250ml champagne

2 tbsp lemon juice

2 tsp rosewater essence

500ml vanilla bean ice-cream 

12 x 125ml ice block molds

12 ice block sticks

 

To make sugar syrup, place water and sugar in a small saucepan. Heat, stirring, until sugar has dissolved. Remove from the heat and transfer to a jug. Chill.

Place the sugar syrup and strawberries in a blender. Blend until smooth. Stir in champagne, lemon juice and rosewater. Refrigerate at least 2 hours.

Soften ice-cream. (Mixture should be soft yet still cold.) Spoon ice-cream and strawberry purée alternately into molds.

You will need to do 30ml layers, alternating, freezing in between for 2 hours or until layers solidify. Insert an ice block stick in third layer of mold when partially frozen. Freeze overnight or until very firm. Carefully remove ice-cream from molds and serve.

LEFTOVER Tip

If you have any strawberry mixture left, simply freeze, then when frozen, scrape a fork over surface to create a granita-style dessert, which can be served in glasses topped with slices of fresh strawberries.

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