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.