300ml (1⁄2 pint) cranberry and raspberry juice drink
1Tbsp. lemon juice
100g (31⁄2oz) fresh raspberries
Directions
Step 1
Put sugar into a pan with 100ml (31⁄2fl oz) water. Heat gently, stirring, to dissolve, then leave to simmer for 5min. Take off heat.
Step 2
Measure the cranberry and raspberry juice drink into a jug, then add 75ml (3fl oz) of the sugar syrup (leave remaining syrup in the pan) and the lemon juice. Transfer to an ice-cream machine and follow manufacturer's instructions to churn until frozen (see TIP).
Step 3
Meanwhile, add raspberries to the remaining sugar syrup and heat until the berries break down slightly (squash a little with the back of a spoon if needed), about 2min. Set aside to cool.
Step 4
Transfer frozen cranberry mixture to an airtight freezerproof container, then roughly marble through the fresh raspberry mixture. Cover and freeze until solid. Serve in scoops.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
