_about six servings_
1 cup sugar
2 cups hot water
1 quart fresh raspberries (measure after cleaning)
4 tablespoons lemon juice
4 tablespoons orange juice
¹⁄₄ teaspoon salt
Cook the sugar and hot water together for about 5 minutes; add
raspberries (which have been run through a puree strainer), fruit
juices and salt. Cool. Pour into freezing tray and freeze. Remove from
tray, whip with an electric or hand beater and return to tray to finish
freezing. See page 4 for use of Cold-Control.