- 11/2 cups Raspberry Pulp
- 7/8 cup Brown Sugar
- 1 Egg
- 11/2 cups Water
- 11/2 tbsp Cornstarch
- Boil the water and sugar.
- Mix in the cornstarch and stir smooth with a little cold water.
- Beat the egg, mix it into the hot mixture after stirring a little of the hot mixture into it.
- Wash the raspberries and pat them through the strainer finely to remove the seeds
- Add the lemon juice and the raspberry juice to it and freeze for some time.
- Serve it with lemon slices.