Source: Chef Chad Martin – The Blue Hippo, Norfolk, Virginia
2 cups water
2 cups granulated sugar
4-1/2 cups raspberry puree (from about 3-1/2 bags, 12 ounces each, frozen raspberries)
1/4 cup lemon juice
Puree raspberries in blender. Strain juice and discard seeds. Bring water and sugar to a boil. Remove from heat. Add raspberry puree and lemon juice and stir to combine. Place in ice cream maker for 25 minutes.