Liquidise the raspberries and then pass through sieve to remove the seeds.
Mix the raspberry purée with the orange and lemon juice and the sugar. Chill this mixture in the refrigerator for 1 hour.
Whip the cream with the iced water until it forms soft peaks.
Mix the raspberry purée with the whipped cream and beat them lightly together. Place into ice cream machine or deep freeze.
© 1984 All rights reserved. Published by Jon Croft.