Ice cream raspberry

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Cook 1 cup water and ½ cup granulated sugar in a medium saucepan over medium, whisking often, until dissolved, 2 to 3 minutes. Remove from heat. Process 8 cups (32 oz.) muscadines in a blender until almost smooth, 15 to 30 seconds. Pour through a fine mesh strainer into a large bowl, pressing on solids, to yield 2 cups juice. Discard solids. Whisk sugar mixture and 1 tablespoon fresh lemon juice into muscadine juice; chill, uncovered, until cold, 2 hours. Pour mixture into freezer bowl of a…

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