Recipes+
Ingredients
Raspberry and lime cordial
Method
Raspberry, coconut and lime ice-cream
1.Line a 21 x 10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Working quickly, mash ice-cream in a large bowl until softened. Add coconut; mash until well combined. Add 1 cup of the cordial, then use a skewer to swirl into ice-cream.
2.Spoon ice-cream mixture into prepared pan; level top. Cover with several layers of plastic food wrap. Freeze overnight or until firm.
3.Transfer ice-cream to a serving plate. Serve with raspberries, then drizzle with remaining cordial.
Raspberry and lime cordial
4.Place sugar, juice, raspberries and water in a medium saucepan over low heat. Cook and stir for 2-3 minutes or until sugar dissolves.
5.Increase heat to moderate; simmer, uncovered, for 8-10 minutes or until mixture thickens slightly. Remove pan from heat; cool completely.
6.Strain cordial through a fine sieve into a large jug, pressing berries with the back of a spoon to push as much liquid from fruit as possible. Discard pulp. Using a funnel, transfer cordial to sterilised bottles; seal, date, then chill until required.
You can make ice-cream up to 1 week ahead; keep frozen. Cordial will keep in the fridge for up to 1 month.
Note
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