juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a
boil, simmer 2 minutes and leave to cool. Purée the raspberries and work
them through a sieve to remove the seeds, there should be 1 cup of puree.
Stir the sugar syrup, lemon juice or kirsch, and water into the purée and
taste, adding sugar or lemon juice if needed. Chill the mixture and taste
again. Freeze the mixture in an ice cream machine, and store in the freezer.
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