HOMEMADE
ICECREAM RECIPES

 
 
 
 
     
     
  ICE CREAM  
   
   
   
   
   
   
     
     
  SORBET  
   
     
     
     
     
     
     
     
     
 

REALLY RASPBERRY

Makes 1 ½ pints

 
2 cups
water
 
1 cup
sugar
 
4 cups
raspberries
 
¼ cup
Chambord (raspberry liqueur)
  1. In a large saucepan over medium heat 1 cup of water and the sugar until just dissolved.
  2. Puree the raspberries and then strain in order to remove the seeds. This should yield about 1 cup puree. Stir the sugar syrup, Chambord, and remaining cup of water into the puree. Taste and add more sugar if needed. Chill the mixture and taste again.
  3. Add the mixture to your ice cream machine and freeze according to the manufacturer’s directions.
   
         
     
 
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