Here's a lip-smacking way to pledge allegiance to the Stars and Stripes: an all-American display of raspberry and lemon ices for July 4th dessert. If you're pressed for time, use store-bought sorbet cups instead, and place them in the shape of the American flag. 

Martha Stewart Living, July/August 2017


Credit: Chelsea Cavanaugh

Recipe Summary

25 mins
8 hrs 25 mins
Makes 18 cups


Ingredient Checklist


Instructions Checklist
  • Combine 1 1/2 cups each fresh lemon juice and simple syrup in an 8-inch baking dish. Blend raspberries with remaining 3/4 cup simple syrup and 1 1/2 teaspoons lemon juice until smooth; strain into a second 8-inch baking dish. Freeze both mixtures, raking with a fork every hour, until flaky and frozen, 4 hours. Blend each flavor with 1 1/2 cups water until smooth. Transfer to 3-ounce paper cups and freeze until firm, at least 3 hours.

  • Line a 9-by-13-inch baking sheet with parchment, then arrange ices in alternating rows, leaving room for a stack of blue napkins. Let the fully assembled sheet chill in the freezer until ready to serve.

Cook's Notes

A quarter-size baking sheet fits easily in the freezer, and stashing it there gets the aluminum frosty, which helps keep the ices colder longer.