-
1
Combine the water and sugar in a saucepan and bring to a boil.
-
2
Reduce the heat and simmer until the sugar has dissolved.
-
3
Remove from the heat and allow to cool.
-
4
In a blender, puree the raspberries with the sugar solution and remaining ingredients until smooth.
-
5
Chill in the refrigerator for 2 hours or overnight.
-
6
Chill a 9-by-11-inch baking dish in the freezer.
-
7
Blend the puree with an immersion blender for 30 seconds and scrape into the chilled baking dish and place back in the freezer.
-
8
Set the timer for 30 minutes.
-
9
Using a fork, scrape the ice crystals from the outside of the baking dish toward the center.
-
10
Return to the freezer and set the timer for another 30 minutes.
-
11
Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture.
-
12
It should not be frozen solid.
-
13
If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up.
-
14
Transfer to a container and freeze.
-
15
Allow to soften for 15 minutes in the refrigerator before serving.
