• 1 1/2 cups (about 1/2 pound) fresh or frozen unsweetened raspberries
  
• 3/4 cup water
  
• 1/3 to 1/2 cup sugar
  
• 1 tablespoon fresh lemon juice

1. In a food processor or blender, combine the raspberries and water. Puree until smooth.
Strain through a sieve into a medium bowl, pressing through as much fruit and juice as possible. Discard the seeds.

2. Add 1/3 cup sugar and the lemon juice.
Stir to blend and dissolve the sugar, Taste for sweetness and add more sugar, 1 tablespoon at a time, if needed.
Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.

3. Stir the mixture to blend and pour into the canister of an ice cream maker, Freeze according to the manufacturer's directions.

Eat at once.