YUM. I made this up. I liked it. The caulking adds just that extra kick of artistry.
1 cup sugar
1 cup water
1 cup 100% fruit juice (I used cranberry‐raspberry juice)
1 bag of frozen raspberries, about 12 oz. (or fresh!)
juice of one lemon or lime
In a small sauce pan, bring sugar and water just to a simmer, to make simple syrup. Stir until sugar is dissolved, then pour into large mixing bowl. Add juice and stir together. Add frozen raspberries to same sauce pan that you made the simple sugar in. Cook until soft and syrupy. Add a cup or so of the simple syrup mixture. Once frozen raspberries are not longer frozen, add to food processor. Let cool for about 5 minutes. Puree for about one minute. Strain raspberry puree into bowl with simple sugar mixture through a fine‐mesh sieve. Continue to press mixture through until as
much of juice as possible is extracted. You should be left with a bunch of seeds in sieve. Chill in refrigerator until completely cooled. Pour into an ice cream maker and freeze as directed.
(Servings: makes ~6 cups, Prep time: 30 min., Freeze time: 30 min., Difficulty: easy)