- 3/4 cup sugar
- 1/4 cup lime juice
- 1/4 cup light corn syrup
- 1/4 cup water
- 4 cups fresh or frozen raspberries
- 1/4 teaspoon salt
Recipe by Bruce Weinstein and Mark Scarbrough
- Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat and cool 5 minutes.
- Pour into a blender. Add raspberries and salt, cover, and blend until smooth.
- Strain through a fine-mesh sieve into a large container to remove most of the seeds. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
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