-¾ cups filtered water
-1 ½ cups granulated sugar
-680 g frozen raspberries (preferably organic)
-Juice of one lemon

1. In a small saucepan add the water and sugar, stir and cook over medium low heat until the sugar has dissolved. Let it cook for a few more minutes then remove from heat.
2. Allow the syrup to chill fully before proceeding (to speed things up you can place it in a heatproof container and in the fridge or freezer).
3. Set your ice cream container in the freezer to chill it.
4. Add the raspberries, lemon juice and cooled syrup to a food processor. Blend on high until completely smooth. Pour into the prepared, cooled container.
5. Cover with plastic wrap and freeze overnight.