Ingredients

Instructions

1. 1
   Make simple syrup by combining sugar with ½ cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.
2. 2
   Puree raspberries with ¼ cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle or spatula to get all the usable raspberry puree. Add simple syrup, lemon juice and salt to puree.
3. 3
   Freeze mixture in an ice cream maker according to instructions or place in the freezer for at least 8 hours, until it's almost completely frozen. Serve.