4 cups raspberries
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.