Beetroot and Raspberry Ice Blocks Recipe in Urdu
- 100g cooked beetroot, drained, chopped
- 75g fresh raspberries or frozen raspberries
- 2 tablespoons caster sugar
- 2 1/2 cups (625g) vanilla yoghurt
Combine the beetroot and raspberries in a small saucepan. Place over medium heat and cook, stirring, for 5 mins or until raspberries collapse. Add the sugar and cook, stirring, until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 5 mins or until the beetroot mixture thickens. Process the beetroot mixture in a food processor until smooth. Strain through a sieve into a medium bowl. Discard the seeds and set aside to cool completely. Fold the yogurt into beetroot mixture until well combined. Spoon the beetroot mixture evenly among 10 x 1/3 cup (80ml) capacity ice-block moulds. Insert sticks into the centres and place in the freezer for 6 hours or overnight until frozen. Remove ice-blocks from the moulds and serve immediately.
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