2 1/2 c  Raspberry puree (2-3 pints
-fresh or 2 bags frozen;
-unsweetened)
2 c  Simple syrup (see recipe)

Puree the raspberries. Pass through a medium mesh sieve and then a fine
sieve (we used a conical sieve called a chinois) to remove seeds. You can
use a wooden spoon to force the pulp through. Combine puree and syrup and
freeze in ice cream maker according to manufacturers instructions.