|Water||2 1⁄4 Cup (36 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen raspberries||10 Ounce, frozen (In Quick-Thaw Pouch, 1 Package)|
|Cassis||1⁄3 Cup (5.33 tbs) (Black Currant Flavor Liqueur)|
|Lemon juice||3 Tablespoon|
1. In 2-quart saucepan over medium heat, heat water and sugar to boiling; boil 5 minutes, stirring occasionally. Refrigerate sugar syrup until chilled, about 2 hours.
2. In blender at medium speed, blend raspberries, liqueur, lemon juice, and salt until smooth. Press raspberry mixture through sieve to remove seeds. Stir into cooled syrup; pour mixture into 8" by 8" baking pan. Cover pan and freeze, stirring occasionally, until firm, about 3 1/2 hours.