300 g fresh raspberries 100 g sugar 120 ml water 1 tbsp lemon juice
In a saucepan, heat the sugar and water until the sugar dissolves to create syrup and let it cool.
Puree the raspberries in a blender, then filter them to get rid of the seeds.
Mix the lemon juice, syrup, and raspberry puree.
Pour onto a shallow dish and freeze, scraping every 30 minutes, for 2 to 3 hours.