Preparation:
Combine the sugar and water in a small saucepan, bring to a boil and cook, stirring until the sugar dissolves. Remove the mixture from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and steep for 15 minutes. Remove the ginger strips and lemon rinds, squeezing them to extract all the liquid. Puree the raspberry mixture in a blender or large-capacity food processor until smooth. Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate for 1 hour; then freeze in an ice cream maker according to manufacturer's directions. Serve immediatel |
