Ingredients
1 1/2 cups plus 1 1/2 teaspoons fresh lemon juice
1 1/2 cups plus 3/4 cup simple syrup
4 1/2 cups fresh raspberries
Preparation
Combine 1 1/2 cups each fresh lemon juice and simple syrup in an 8-inch baking dish. Blend raspberries with remaining 3/4 cup simple syrup and 1 1/2 teaspoons lemon juice until smooth; strain into a second 8-inch baking dish. Freeze both mixtures, raking with a fork every hour, until flaky and frozen, 4 hours. Blend each flavor with 1 1/2 cups water until smooth. Transfer to 3-ounce paper cups and freeze until firm, at least 3 hours.
Line a 9-by-13-inch baking sheet with parchment, then arrange ices in alternating rows, leaving room for a stack of blue napkins. Let the fully assembled sheet chill in the freezer until ready to serve.
