12 oz. fresh raspberries
1 cup sugar
Juice of 1 lemon
1 1/4 cup cold water
1/4 cup light corn syrup
Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
Add corn syrup and water when you are ready to freeze and stir gently until blended.
Transfer the mix to an ice cream maker and freeze following the manufacturers instructions.