4 Serves
120 Mins
In a large mixing bowl, combine the redcurrant jelly with water and a splash of lemon juice until well incorporated.
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AmericanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
92 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
374 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Pour the mixture into a blender and process until completely smooth.
Transfer the liquid into a jelly roll pan and place it in the freezer.
After one hour, remove the pan from the freezer and use a fork to scrape the semi-frozen mixture, breaking up the ice crystals.
Continue to freeze the mixture for an additional 1.5 to 2 hours, scraping the crystals with a fork every 30 minutes to ensure a light, flaky texture.
6
g34
g16
g
Italian