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Berry slush

Get about 2 quarts of fresh berries (raspberries or loganberries
or marion berries or blackberries). Sprinkle about 1/4 cup sugar
over them and let them sit for a couple hours. This will leech much
of the juice out of them. Pour off the juice and press the berries
through cheesecloth. Bring the liquid to a boil and reduce (stirring
all the while) by about half. Freeze. This makes under a quart of
slush. Since it hasn't been emulsified, it isn't as smooth as the
first recipe, but the berry taste is very very intense. (You can
emulsify it by cooling the liquid and adding an egg white, but this
seems to cut into the taste more then you might expect.)

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