Very berry ice

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
8%
Very berry ice
15 min.
6
131kcal

Suggestions


Looking for a refreshing and healthy treat that’s perfect for the summer heat? This Very Berry Ice is the ultimate cool-down dessert, packed with the vibrant flavors of fresh summer berries. Whether you're vegan, gluten-free, or just looking for a light side dish, this easy-to-make ice recipe fits the bill. The combination of strawberries, lemon juice, and just a touch of sugar brings out the natural sweetness of the berries while keeping it light on the calories – just 131 per serving!

With just a few simple ingredients, you can create this refreshing dessert in no time. The process is straightforward: macerate the berries with sugar and lemon juice, then freeze the mixture until it reaches a snow-like texture. The result is a delightful, slushy berry ice that will keep you coming back for more. Not only is it a treat for your taste buds, but it's also a great option for anyone with dietary restrictions, as it’s completely dairy-free and low FODMAP.

Perfect for serving at a summer gathering or as a cool treat after a long day, this Very Berry Ice is an easy, healthier alternative to traditional ice creams and sorbets. So why not treat yourself to a batch today and enjoy the refreshing flavors of summer in every bite?

Ingredients

  • 750 strawberries (we used strawberries)
  • 140 sugar 
  •  juice of lemon 

Equipment

  • food processor
  • bowl
  • sieve
  • ice cube tray

Directions

  1. Hull and chop fruit, then tip them into a bowl with the sugar and lemon juice. Bring a kettle of hot water to the boil and pour over 300ml boiling water. Leave everything to macerate until cool, then blitz in a food processor until smooth. Push the pure through a sieve.
  2. Clear a shelf in the freezer and place a sided metal tray in to chill.
  3. Pour the mix into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until its completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Nutrition Facts

Calories131kcal
Protein2.44%
Fat2.96%
Carbs94.6%

Properties

Glycemic Index
18.35
Glycemic Load
19.13
Inflammation Score
-4
Nutrition Score
7.5213044829991%

Flavonoids

Cyanidin
2.1mg
Petunidin
0.14mg
Delphinidin
0.39mg
Malvidin
0.01mg
Pelargonidin
31.06mg
Peonidin
0.06mg
Catechin
3.89mg
Epigallocatechin
0.98mg
Epicatechin
0.52mg
Epicatechin 3-gallate
0.19mg
Epigallocatechin 3-gallate
0.14mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.39mg
Kaempferol
0.63mg
Myricetin
0.05mg
Quercetin
1.41mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:130.93kcal
6.55%
Fat:0.46g
0.71%
Saturated Fat:0.02g
0.13%
Carbohydrates:33.19g
11.06%
Net Carbohydrates:30.67g
11.15%
Sugar:29.53g
32.81%
Cholesterol:0mg
0%
Sodium:1.53mg
0.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.86g
1.71%
Vitamin C:75.43mg
91.44%
Manganese:0.48mg
24.2%
Fiber:2.52g
10.06%
Folate:31µg
7.75%
Potassium:196.87mg
5.62%
Magnesium:16.55mg
4.14%
Copper:0.06mg
3.12%
Vitamin B6:0.06mg
3.05%
Phosphorus:30.4mg
3.04%
Iron:0.53mg
2.93%
Vitamin K:2.75µg
2.62%
Vitamin E:0.37mg
2.47%
Vitamin B3:0.49mg
2.44%
Vitamin B1:0.03mg
2.08%
Calcium:20.53mg
2.05%
Vitamin B2:0.03mg
1.92%
Vitamin B5:0.16mg
1.63%
Zinc:0.18mg
1.2%