- 3 cups [750 mL] fresh or frozen raspberries
- 1 cup [250 mL] unsweetened white grape juice
- 1/2 cup [100 g] sugar
- 2 tablespoons [30 mL] raspberry or orange liquor
- 1/2 tablespoon [7.5 mL] finely shredded lemon or orange peel
- Unsweetened white grape juice
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- Thaw rasberries if frozen.
- Combine raspberries, grape juice, sugar, liquor and peel in a blender.
- Cover and blend until smooth.
- Press mixture through a fine sieve to remove seeds.
- Add additional grape juice if needed to make 3 cups [750 mL].
- Transfer mixture to an 8 x 4 x 2-inch [20 x 10 x 5-cm] pan or a 9 x 5 x 3-inch [23 x 12 x 7-cm] loaf pan.
- Cover and freeze about 4 hours or until firm.
- Break into chunks.
- Transfer to a chilled mixer bowl.
- Beat with an electric mixer until smooth, but not melted.
- Return quickly to pan.
- Cover and freeze for about 8 hours or until firm.
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