- 2 1/2 cups fresh raspberries
- 1 cup raspberry juice drink, such as Welch's
- 2 tablespoons light corn syrup or creme de cassis
- In a blender, puree 1½ cups raspberries, raspberry juice drink, and corn syrup (or crème de cassis) until smooth. Fold in the remaining cup of raspberries.
- Divide among the molds or paper cups. Cover and freeze until firm, 3 hours.