Bring 1 3/4 cup water to a boil in a large saucepan, add in sugar. Cook, stirring occasionally, until sugar dissolves.

Let syrup cool slightly.

Pulse raspberries and and cooled syrup in blender until smooth. Pour into sieve. Using a rubber spatula, gently press down on the mixture until all liquid is removed and only seeds are left in sieve.

Pour into ice cream maker and follow instructions for freezing. It takes about 25 minutes in my ice cream maker.

Serve immediately or place in airtight container in freezer up to three weeks.