Blackberry Ice

1½ cups water
1/2 cup sugar
1lb. blackberries (fresh or frozen)
1/4 tsp. finely grated lemon rind
1 tbsp. fresh lemon juice
1/4 tsp. rosewater

Combine 1½ cups water and sugar in a small saucepan, and bring to a boil. Cook
over medium-high heat for 2 minutes or until sugar dissolves, stirring
constantly. Remove from heat; cool. Pour into a blender. Add blackberries
and remaining ingredients; process until smooth. Strain mixture through a
fine sieve into a bowl, and discard solids. Pour mixture into an 11 x 7
glass baking dish; cover and freeze 45 minutes. Stir blackberry mixture
with a fork every 45 minutes until completely frozen and slushy (about 3 hours).

Remove blackberry mixture from freezer; scrape with a fork until fluffy.

8 serving APRICOT ICE WITH ROASTED ALMONDS

2 tbsp. sugar
3 tbsp. fresh lemon juice (about 1 lemon)
1/8 tsp. salt
1/8 tsp. almond extract
1 11.5oz. can apricot nectar
1/4 cup finely chopped honey-roasted almonds

Combine the first 5 ingredients in an 8" glass baking dish, stirring until
sugar dissolves. Cover and freeze for 45 minutes. Stir nectar mixture with
a fork every 45 minutes until completely frozen and slushy (about 3 hours).

Remove nectar mixture from freezer; scrape mixture with a fork until fluffy.
Top with almonds. Serve immediately.

4 servings