200g frozen raspberries, thawed
150g caster sugar
100ml vodka or aquavit
1 tablespoon lemon juice
Puree thawed raspberries.
In a small pan, melt sugar in 2 cups (500ml) water over low heat. Increase heat and bring to the boil. Keep at a high simmer for 5 – 10 minutes until syrupy. Remove from heat and allow to cool. When cool, stir in alcohol, lemon juice and raspberry puree.
Strain into a freezer-safe container, then freeze for several hours until the edges start to set. Remove and stir vigorously with a fork.
Repeat this process 2 – 3 times every 90 minutes. Ice will become thick and slushy, with very fine crystals.
To serve, remove from freezer to soften slightly. Serve in chilled glasses or bowls with spoons.
I’m really not sure what this one is doing here…mum was never a big cocktail drinker..but hey I’m not going to complain!