3/4 lb. fresh raspberries
1 1/2 c. sugar
juice of 1/2 lemon
1/4 c. cranberry or other red juice
1/4 c. light corn syrup
1 c. cold water
1. Combine the raspberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
2. When ready to freeze, add the red juice, corn syrup, and water and stir gently until blended.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturerer' instructions.
Makes 1 quart.
The recipe I am following (Ben and Jerry's Homemade Ice Cream & Dessert Book) calls for 1/4 c. dry red wine. They say:
"The combination of red wine and raspebrries is so stupendous that we always drizzle a little extra wine on top of each scoop. A generous shot of Chianti over raspberry sorbet creates a truely synergistic effect."
But since I am serving to little kids I substituted red juice for the wine. Delicious and refreshing!