Italian Raspberry Water Ices For Ice Cream Machine Recipes

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

ITALIAN RASPBERRY WATER ICES (FOR ICE CREAM MACHINE)

Steps:

• Place water and sugar into a sauce pan.
• Bring mixture to a boil, and boil for 5 minutes.
• Remove from heat and cool the syrup.
• Puree berries in a blender or processor; seeds may be sieved from puree if desired.
• Combine berry puree, lemon juice and syrup mixture, stirring to mix well.
• Chill mixture for about 30 to 60 minutes.
• Place chilled mixture into freezer container of your ice cream machine and process according to manufacturer's directions.
• If not using right away, the ices may be packed into an air tight container and stored in your freezer.
• If stored in your freezer, allow some softening time (10-20 minutes) before serving.

RASPBERRY ORANGE ITALIAN ICE

Steps:

• Place a 9-by-13-inch pan in the freezer.
• Add the raspberries, orange juice and sugar to a blender and blend until smooth. Using a sieve, strain the mixture into a bowl and discard the seeds. Return the fruit puree to the blender, add the ice and blend until smooth again. Pour into the chilled pan and transfer to the freezer.
• After 20 minutes, scrape the pan with a fork to create a slushy consistency. Return to the freezer for an additional 20 minutes. Scoop and serve with a few raspberries.