1 1/4 c. sugar
1 c. water
1 1/2 c. raspberry puree
3 drops raspberry Eau De Vie
Several drops lemon juice

Combine sugar and water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat and bring to boil. Cool sugar syrup completely. Chill. Strain puree through sieve into bowl, pushing the solids through. Stir in 1 cup of sugar syrup. Use lemon juice and the 3 raspberry Eau De Vie drops to taste. Pour mixture into ice cream maker and freeze according to instructions. Soften slightly before serving. Freeze in a covered container.