Preparation / Directions:
1. Puree and strain the raspberries.
2. Combine the cup of sugar and the water and bring to a boil. Boil one minute and let cool.
3. Combine simple syrup with lemon juice and raspberry puree and taste for sweetness. Add more sugar if needed, being sure to stir until completely dissolved.
4 Pour into a 9x13" pan and place in the freezer. Freeze for about an hour to an hour and a half. When ice crystals start to form on the sides, scrape and stir. Repeat until it is slushy, then freeze firm.
5. Break into chunks, and run through the blender or processor very quickly. Spoon into serving dish, top with a drizzle of raspberry puree if desired, and garnish with a sprig of mint.
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