1 c. water
1/2 c. sugar
2 c. fresh raspberries picked over
2 tbsp. fresh lemon juice, or to taste

In small saucepan combine 1 cup water and sugar. Bring to a boil stirring until sugar is dissolved and remove from heat. Let syrup cool.

In food processor or blender, puree fruit with syrup. Strain the puree through a sieve into a bowl, pressing hard on the solids and stir in lemon juice. Chill puree for 1 hour or until cold or quick chill in a bowl of ice and cold water, stirring occasionally for 15-20 minutes (until cold). Freeze puree in ice cream maker according to directions. Makes 1 pint.