Force berries through a sieve, add sugar and water, cook until sugar is dissolved and berries begin to puff, which is just before boiling point is reached. Add lemon juice. Cool. Freeze.
SAUCES
Caramel Sauce
1½ cups sugar
1 cup water
1 tsp. vanilla
Caramelize sugar and stir in slowly the boiling water. Let boil to a thick syrup, add vanilla. If the sauce is to be served hot, let the saucepan containing it remain in a large pan of hot water until needed. Chopped seedless raisins may be added to this sauce.
Chocolate Sauce
3 sqs. bitter chocolate
1 cup evaporated milk