1. Put the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar has dissolved. Remove from the heat and set aside to cool.
2. Put the raspberries in a blender and blend to a smooth purée. Pass through a fine sieve, then discard the seeds.
3. Combine the raspberry purée and cooled sugar syrup. Transfer to an airtight container, cover and refrigerate until chilled.
4. Put the raspberry mixture in an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container or cover with plastic wrap and freeze overnight or until firm.
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