|2½ cup||Raspberry puree (2-3 pints fresh or 2 bags frozen; unsweetened)|
|2 cups||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 manufacturer's instructions.
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