Ingredients

1 cup organic sugar
3 tbsp Lyles Golden Syrup (White Karo syrup will work as well)
1 cup water (Bottled water preferred but not distilled water)
1 pound fresh raspberries
1 tablespoon fresh squeezed lemon juice

Instructions

In a small heavy saucepan heat Sugar, Lyles Golden Syrup and Water over high heat, stirring until sugar is dissolved. Cool syrup.
Place berries in a food processor or blender and purée until smooth. Transfer purée to a bowl, stir in syrup mixture and lemon juice. Chill mixture until very cold.


Place mixture into an ice-cream maker and run for about 20 minutes or until desired consistency. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
Makes approximately 1 quart.

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