|Frozen raspberries||20 Ounce|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Creme de cassis/Kirsch||1⁄3 Cup (5.33 tbs)|
1. Thaw frozen raspberries
2. In electric-blender container, combine raspberries with their juice, jelly, and crème de cassis. Blend at medium speed 1/2 minute, to make a puree.
3. Pour into ice-cube trays and freeze until firm 1/2 inch from edge all around and this will take about 3 hours. Blend again in blender until mushy, not melted.
4. Pour into six serving glasses, garnish with fruit, chill for a few hours and serve immediately