PINK ICE RECIPES

Steps:

• Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.

Steps:

• Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
• Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. See the video above for tips.
• Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved.
• Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes. Take the mixture off the heat for a few moments if it starts boiling too rapidly.
• Take the mixture off the heat and add coconut. Stir to combine.
• Return mixture to the heat and cook, stirring, for another 5 minutes. The mixture should start to thicken slightly. When ready, the consistency resembles porridge that needs just a little more cooking and as you stir it should momentarily lift from the bottom of the saucepan a little. It may need a little longer than 5 minutes but no more than 10 minutes.
• Pour half the mixture into the prepared tin and place into the fridge for 5 minutes.
• Add a few drops of pink food colouring to the remaining mixture and stir through to create an even pink colour. Place mixture on low heat to keep warm.
• Remove slice tray from the fridge and check that the mixture has set enough to pour the next layer. Use a spoon to check as the mixture may still be hot. If it's not set enough, return to the fridge for another 5 minutes.
• Pour pink mixture onto top of first layer in the slice tin and allow to set at room temperature.
• Cut into 24 medium squares or 48 medium rectangles or 96 tiny squares.