British Columbian Raspberry Lemon Ice

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1 1/4 cups sugar
• 2 lemons, zest of, removed with vegetable peeler (not the white part-it's bitter)
• 3 tablespoons red raspberry preserves
• 1/2 cup fresh lemon juice
• 1 cup fresh raspberry, rinsed
• fresh raspberry, to garnish

Recipe

• 1 in a medium saucepan, bring 3 cups water, sugar, lemon peel and preserves to a boil. reduce the heat, and simmer 5 minutes. refrigerate until cool, about 30 minutes. stir in the lemon juice. pour through a strainer(i skip straining it, i don't mind the seeds) into 8" or 9" square metal pan. discard peel.
• 2 press raspberries through strainer with the back of a spoon to get a seedless puree(or not, if you don't mind the seeds). scrape puree from the outside of strainer into pan. stir puree into the lemon raspberry preserve mixture until blended.
• 3 place in freezer. when the mix starts to freeze, about 45 minutes, scrape frozen sides into the center of pan with fork. repeat every 20 minutes for about 2 hours(don't worry if you forget to do this once or twice!). next, cover the pan with foil, and freeze for at least 8 hours, or until firm.
• 4 place the pan in the fridge about 20 minutes before serving to thaw it out a bit. to serve, mound the ice into individual dishes, and garnish with raspberries. enjoy!