Description
A refreshing frozen dessert made with lemon, raspberries, and mint.
Ingredients
Scale
- 3 medium lemons
- 1 cup fresh raspberries
- 1/4 cup fresh mint leaves
- 2 quarts lemonade
Instructions
- Using a pairing knife, carefully peel the rind off of each lemon in long strips—ideally 2 long peels from each lemon.
- Roll the peels up to form flower rosettes, then pierce with a wooden skewer or toothpick to help keep its shape. Once the lemon peel stays rolled for a few minutes, you won’t need the skewer anymore.
- Place the lemon rosettes face down into the bottom of a bundt cake pan. Sprinkle half of the raspberries and half of the mint leaves evenly over the bottom of the pan.
- Fill the bundt pan with about 3-4 cups of lemonade, just until the lemons start to float. Freeze for about an hour, then add the rest of the lemonade, raspberries, and mint.
- Freeze overnight before using.
- To remove the ice ring from the bundt cake pan, fill a large bowl or pan with warm water. Dip the bottom of the bundt pan in the warm water just long enough to loosen the ice ring.
- Invert into your punch bowl and serve. Enjoy!
Notes
- Make sure to freeze overnight for best results.
- Use fresh ingredients for optimal flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg