Featured Pinch Tips Video
- 1/2 cup sugar
- 3 cups raspberries, plus more for serving
- 1/2 cup heavy cream
1In small pan, mix sugar and 1 cup water. Bring to a boil, stirring to melt sugar, and let cool
2In blender, puree raspberries with sugar syrup. Strain into a loaf pan or shallow freezer safe dish and freeze til firm, at least 4 hours and up to 1 day.
3When ready to serve, whip cream til soft peaks form.
Using a fork, scrape surface of frozen raspberry mixture to create icy flakes. Serve with whipped cream and additional raspberries.