Raspberry Ice I
Ingredients
- 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.
More recipes with raspberries or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.