4 cups strawberries or raspberries, pureed (should result in about 3.5 cups of puree)
1 1/4 cup water
1 1/4 cup sugar
3 TBS lemon juice
Make a simple syrup by combining the water and sugar in a small saucepan. Bring to boil, then simmer for a few minutes until all the sugar is dissolved. Cool.
Combine strawberry puree, simple syrup, and lemon juice.
Pour into an ice cream maker and process ’til done. If you don’t have an ice cream maker, pour into a shallow tray or baking dish (like a 13X9) and freeze ’til solid. Once frozen, chunk it up and run it through the food processor to get the right texture. Eat, or return to freezer.