- Two and one-half cups raspberry puree (made from 2 to 3 pints fresh or 2 bags frozen, unsweetened)
- 2 cups simple sugar syrup (three-fourths cup sugar and one and one-fourth cups water boiled for five minutes and cooled)
- In a food processor or blender, puree the raspberries. Then push the berries with a wooden spoon through a medium mesh sieve and then a fine sieve to thoroughly remove the seeds. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions or freeze till hard, pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth. Serve with tuile cups, cones or with fruit for a pretty pink dessert.