Raspberry Ice [ice cream maker]
Servings: Approximately 4 cups [1 L]
IngredientsPreparation
  • 4 cups [1 L] cleaned* fresh raspberries
  • 1 teaspoon [2.5 g] unflavored gelatin
  • 1 tablespoon [15 mL] cold water
  • 1 cup [200 g] sugar
  • 1 cup [250 mL] water
  • 1 tablespoon [15 mL] lemon juice
  • *Clean, rinse then, using paper toweling, delicately pat dry raspberries.
  • Into bowl, crush then refrigerate raspberries.
  • Into a measuring cup, sprinkle unflavored gelatin over cold water; set aside.
  • Into a medium-size casserole, mix sugar into remaining 1 cup [250 mL] water; cover and bring to a boil.
  • Leave mixture to simmer for 5 minutes, without stirring.
  • Remove from heat and stir in lemon juice; then mix in reserved swollen gelatin, stirring until completely dissolved.
  • Refrigerate mixture until really cold.
  • Then mix really cold crushed raspberries into really cold gelatin mixture.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.