15 min + overnight freezing




  • ⅔ cup sugar
  • 1¼ cup water
  • 3 tbsp lime juice
  • 250g frozen raspberries
  • 2-3 tsp Red Shot 



Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes, until all the sugar has dissolved.

Turn off the heat and leave the sugar mixture to cool down.

Once cooled, add the raspberries and lime juice and blend using an immersion stick or a blender. Blend until smooth.

If you wish to remove the seeds, press the mixture through a sieve and discard the seeds.

Stir in the Red Shot, and then transfer to a freezer-safe container, cover and freeze until firm.

Take the mixture out of the freezer and leave on the bench until soft enough to break up.

Place in the bowl of an electric mixer and whisk on high for 2-3 minutes until smooth and whipped.

Return to the container and put in the freezer for 2 hours or until firm enough to scoop.

When ready to serve, dip the scoop into boiling water and scoop into serving bowls.

Serve immediately with extra lime if desired.


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