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Yield
Makes about 1/2 gallon

How to Make It

Step 1

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Step 2

Process sugar syrup and raspberries, in batches, in a blender until smooth. Cover and chill 2 hours.

Step 3

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

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