• ½ lemon, juiced 
  • 2 ½ cups raspberries 
  • 1 cup granulated sugar 
  • 1 tablespoon brandy 
  • 1 orange, juiced and zested 
  • A very small pinch of salt 


  1. Place the sugar in ½ a cup of water and turn the heat to medium. Stir until the sugar has dissolved. Allow the water to reduce for 3-5 minutes, or until it becomes a thick syrup. Add the brandy and cook for another 1-2 minutes to allow the alcohol to cook out. Set aside to cool. 
  2. Add the raspberries, lemon juice, orange zest, orange juice to a food processor or blender and blend until smooth. Strain through a strainer fine enough to catch the seeds. Mix with the brandy simple syrup. 
  3. Pour into a freezer proof container and freeze for 1 ½ hours. Afterwards, use a whisk or fork to break up the ice crystals and return to the freezer. Do this 2-3 times until the mixture is the desired smooth texture. Alternatively, if you have an ice cream maker, pour the mixture into that, and run until it is frozen and smooth.