Summer is here!




Raspberry Ice

Directions

1. In a small saucepan, combine 1 cup water and ½ cupsugar. Bring to a boil, stirring; let cool.
2. In a blender, puree 3 cups raspberries (12 ounces) with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours.
3. Whip ½ cup heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with the whipped cream and additional raspberries, if desired