Yield: 8 Servings
|Raspberry puree (2-3 pints fresh or 2 bags frozen; unsweetened)
|Simple syrup (see recipe)
Puree the raspberries. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds. You can use a wooden spoon to force the pulp through. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .