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-
2
lemons
-
3 1/2
cups
sugar
-
4
lbs
raspberries
-
1/2
cup
lemon juice
- Pulse-chop the lemons (with peel and seeds) in a food processor until finely chopped.
- Blend in the sugar.
- Blend in the raspberries until smooth. Add the remaining lemon juice.
- Freeze in an ice cream freezer.
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