Food Maths: Frozen Raspberries

Food Maths: Frozen Raspberries

A bag of raspberries should be a freezer staple, says food columnist and SL contributor Chloe Scott-Moncrieff. Not only are these nutrient-dense berries ideal in decadent desserts, they’re also a wonderful addition to a light goat’s cheese salad. You can use them to make the easiest ice cream, too…

HERO INGREDIENT: 1 bag of frozen raspberries

Four Rs Salad


For the dressing:

  • Mix 1 part honey to 1 part olive oil, with Dijon mustard and a dash of wine vinegar.


  1. If the beets aren’t cooked, preheat oven to 190°C. Bake the beets for approx. 1 hour. 

  2. Slice the cooked beets. Meanwhile, defrost the raspberries and blitz half in a blender with 200ml of the salad dressing. 

  3. Place the rocket on two plates. Scatter all other ingredients over, including the remaining raspberries. 

  4. Season with a pinch of salt and black pepper. Drizzle with the dressing.

Iced Berries And Dark Chocolate Swirl



  1. In two separate pans, melt the different buttons and split the cream between them. 

  2. Pop the frozen raspberries into bowls or plates. Now pour the melted dark chocolate over each plate. 

  3. Gently swirl over the white chocolate. 

  4. Serve immediately.

Easy No Churn Raspberry Ripple Ice Cream



  1. Defrost the raspberries. Mix them with the sugar in the pan and simmer gently until they are reduced. Blend if you want a smooth consistency or keep it textured. 

  2. Whisk the double cream into peaks. Fold the condensed milk into the double cream gently. Spoon it into an airtight container. 

  3. Pour the raspberry sauce on top and swirl into the mix with a knife or fork. 

  4. Place in the freezer for a minimum of 4 hours before serving.

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