Blue Raspberry Italian Ice

Steps

1. Whisk 330 ml water330 ml water1⅓ cups water495 ml water500 ml water2 cups water and 95 g caster or granulated sugar110 ml caster or granulated sugar½ cup granulated sugar145 g caster or granulated sugar170 ml caster or granulated sugar¾ cup granulated sugar in a bowl for about 2 minutes, until the sugar has fully dissolved.
2. Stir in 35 ml fresh lemon juice2½ tbsp fresh lemon juice2½ tbsp fresh lemon juice55 ml fresh lemon juice55 ml fresh lemon juice3½ tbsp fresh lemon juice and 1 tsp raspberry flavoring1 tsp raspberry flavoring1 tsp raspberry extract1½ tsp raspberry flavoring1½ tsp raspberry flavoring1½ tsp raspberry extract.
3. Sprinkle ¼ tsp blue spirulina powder¼ tsp blue spirulina powder¼ tsp blue spirulina powder¼ tsp blue spirulina powder¼ tsp blue spirulina powder¼ tsp blue spirulina powder over the top and whisk until it has dissolved and the base is bright blue. Add a pinch more for a deeper color.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Italian Ice.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Pile into small paper cups and serve with fresh raspberries on the side, not on top, so their juice does not turn the ice purple.