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Swannkitten
Strawberry-raspberry icecream
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Ingredients
Directions
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Puree the strawberries with the raspberries, lemon juice and balsamic vinegar and a pinch of freshly ground pepper.
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Boil 100 ml water (or 50 ml water and 50 ml rosé) with the sugar in 3-4 minutes to a syrup and let cool slightly. Spoon the syrup through the fruit puree.
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Spoon the mixture into ice lolly pops or small plastic containers or cups. Cover it with cling film and stick a stick or long spoon through it into the fruit puree. No cling film. Then prick the sticks in after 1.5 hours of freezing. Freeze the ice creams for a total of 3-4 hours.
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Nutrition
100Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs8% DV23g
Fiber0% DV0g
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