Raspberry Ice

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 cups water.
  • 1⅔ cups sugar.
  • 2 cups raspberry juice.
  • 2 tablespoons lemon juice.

Method

Make a syrup as for Lemon Ice, cool, add raspberries mashed, and squeezed through double cheese cloth, and lemon juice; strain and freeze.