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Directions:
Pour the sugar and water into a heavy based pan and place over low heat.
When the sugar has dissolved, bring to a boil. Let cool. Once the syrup is cold, add the raspberries and lemon juice. Puree the mixture in a food processor.
Press the pureed raspberries through a fine-mesh strainer. Pour into an ice cream maker and freeze following the manufacturer's directions.
Low calorie enjoyment!
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