Instructions: Mix water, sugar and lemon juice into a pan. Simmer on low for about 15 minutes. Remove from heat and add the raspberries. Let stand 15 minutes. Strain. Pour into a shallow dish so that juice is no deeper than 1 inch. Freeze thoroughly.

To serve, scoop with ice cream scoop or melon scoop.

This recipe yields eight 1/2-cup servings.

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