1 1/2 quarts of cranberry-raspberry juice
2 packets of gelatin
1 1/2 cup whole raspberries, fresh or frozen � if using frozen do not defrost
4 teaspoon finely chopped fresh mint leaves
Fresh ground black pepper � optional


1. Two days before serving, heat 1 cup of the cranberry juice in a small saucepan and stir in the gelatin until completely dissolved. Add to the rest of the juice and mix well.
2. Pour the juice into a large roasting pan to a depth of 1 inch and freeze overnight until solid.
3. The day before serving, take the ice out and let soften for 15 minutes. Slice into pieces. In small batches, transfer the ice to a large electric beater bowl and beat until smooth. Continue until all the ice is frothy and light but not melted. The final texture should hold together on a spoon.
4. Cover the bottom of a 2-quart rectangular plastic container with a single layer of raspberries. Spoon the beaten ice on top. When the pan is filled to the top, bang it against the counter to remove any air bubbles. Cover with plastic and freeze overnight.
5. To serve, scoop out top with mint and a sprinkle of black pepper.

Graham Kerr uses fruit to make a healthy frozen dessert. You don't even need an ice-cream maker.

Cranberry-Raspberry Ice
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