Raspberry Ice I

A dish that gets its character from sugar and raspberry juice.

Ices, Ice Creams, And Other Frozen Desserts

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

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

Steps

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

Nutrition (estimated, per serving)

Calories	432
Protein	0.0 g
Fat	0.0 g
Carbs	111.8 g
Fiber	0.0 g
Sodium	1 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States