Step 1

Slice the berries and toss them with the sugar (or agave) and honey, and let them macerate for one hour at room temperature.

Step 2

Puree the berries and their liquid with the rice milk, lemon juice and liquor, if using, with a standard or immersion blender.

Step 3

You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it.

Step 4

Taste, and add more lemon juice or liquor*, if desired.

Step 5

Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Step 6

*You can add up to 3 tablespoons of liquor to this ice cream; the alcohol softens the texture so the more you add, the less-hard the ice cream will get. You can find more tips at the links below.