RASPBERRY ICE:

4-5 c. berries
1/2 c. water
3/4 c. sugar
1 tbsp. lemon juice

STRAWBERRY ICE:

4-5 c. berries
1/2 c. water
1/2 c. sugar
1 tbsp. lemon juice

BLUEBERRY OR BOYSENBERRY ICE:

4 c. berries
1/2 c. water
1/2 c. sugar
2 tbsp. lemon

Process berries until pureed. Pour through sieve and discard seeds. Add sugar, lemon juice and water to puree; mix well. Place in shallow pan or bowl and freeze, stirring occasionally to make slush (or freeze puree in divided ice cube trays).

At serving time, reprocess 4-6 cubes at a time. Serve at once. Can garnish with whipped cream and a few berries and a sprig of mint.