2 cups (480 ml) fresh raspberry juice (from mashed raspberries strained through double cheesecloth)
2 tablespoons (30 ml) fresh lemon juice
Instructions
1. Combine the water and 1¾ cups (350 g) sugar in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar is fully dissolved, 3–5 minutes. This is syrup-making: heating sugar and water to a clear solution with no visible granules remaining. Remove from heat and allow the syrup to cool completely to room temperature, approximately 30–45 minutes.
2. While the syrup cools, mash the raspberries thoroughly and squeeze the pulp through a double layer of cheesecloth to extract 2 cups (480 ml) of juice. Discard the seeds and solids retained in the cloth.
3. Once the syrup is cool, stir in the strained raspberry juice and the 2 tablespoons (30 ml) lemon juice. Strain the combined mixture once more through a fine-mesh sieve or cheesecloth if any solids remain.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions, typically 20–30 minutes, until the ice is firm, granular, and holds its shape when scooped but is not rock-solid. If using the period still-freeze method, pour into a shallow metal container, freeze until the edges begin to solidify (about 45 minutes), then stir vigorously and return to the freezer; repeat every 30 minutes for 2–3 cycles until fully set and evenly textured.
5. Transfer to a chilled container and allow to harden in the freezer for at least 1 hour before serving. The finished ice should be a deep rose-red, lightly icy in texture, and melt cleanly on the palate.
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