| Type: | Dessert |
| Ingredients: |
4 or 5 lemons, juiced to yield 3/4 C. juice 2 C. sugar 2 C. water 2 C. fresh raspberries, rinsed, patted dry One (4-inch) piece gingerroot, peeled and cut into 1/4-inch slices |
| Procedure: |
Juice the lemons to yield 3/4 C. of juice and set it aside; reserve the rinds. In a small saucepan combine the sugar and water. Bring the mixture to a boil. Remove it from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and let steep for 15 minutes. Remove the ginger and lemon rinds, squeezing the rinds to extract all the liquid. Puree the raspberry mixture in a blender or food processor until smooth. Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze it in an ice-cream maker according to the manufacturer's directions. |
| Yields: | about 1 quart |