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frozen raspberries

Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

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No-churn nectarine-and-raspberry sorbet

1 hour

Fruity dessert

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55 minutes

Cheat recipes

Flavourburst plum and nectarine melba

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Cheat recipes

Malva pudding with brown sugar apples and coconut

15 minutes

Layered raspberry and mocha granita

10 minutes

Raspberry daiquiri with liquorice ice cream and black salt

15 minutes

Raspberry daiquiri with liquorice ice cream and black salt

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus setting time

Cooking Time 15 minutes

Ingredients

200 g plain liquorice, chopped
50 ml water
2 litres vanilla-bean ice cream
2 t liquid black food colouring
500 g frozen raspberries
Crushed ice, for serving
4 shots white rum
Juice of 2 – 3 limes
Coarse black salt, for serving

Method

Place a saucepan over a medium to low heat and add the liquorice and water. Simmer gently until the liquorice melts – top up the water if necessary and stir continuously.

Pour into a blender and pulse until smooth, then fold into the ice cream and freeze until set, mixing occasionally to prevent crystallisation. Alternatively, churn in an ice-cream machine according to the manufacturer’s instructions.

Blend the raspberries with the ice, rum and lime juice.

Rim four long, chilled glasses with coarse black salt, pour in the daiquiri mixture and serve with liquorice ice cream.

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Raspberry daiquiri with liquorice ice cream and black salt

Raspberry daiquiri with liquorice ice cream and black salt

Ingredients

Method