2 1/2 cups fresh raspberries
2/3 cup water
5 tablespoons sugar, or to taste
juice of one lemon
1. Look over the raspberries and cull out any overripe. Do not wash. Puree raspberries in blender.
2. Place water and sugar in a saucepan and boil until it becomes syrupy. Remove from heat and pour into basin to cool.
3. Stir puree and lemon juice into cooled syrup, pour into a metal bowl. Cover and place in the freezer until chilled. Beat with an electric beater and return to the freezer.