Fast, easy, and amazingly good–and the raspberries will be in the stores here soon.
Raspberry/Blackberry Ice
This is no wussy raspberry-flavored ice cream. This is pure, concentrated, intense berry–note that there’s only a cup of water. It’s refreshing, it’s delicious, and it’s easy to make. Drag out your ice cream freezer and go to it–but this freezes much quicker than ice cream, so don’t start the freezer then go off and do something and forget it. It also melts very rapidly. Fair warning.
1 quart berries
1 c. sugar
1 c. water
lemon juice
ice
rock salt
Stir the berries and sugar together and let sit for a couple of hours, until all the sugar is dissolved and the berries are good and juicy. Strain through a food mill, and add the water. Add lemon juice to taste.
Freeze. As soon as it’s done, pack it and put it in the freezer–you don’t want to leave this in the canister to ripen, like you would with ice cream.
