put the Sugar and water together in a pan, bring to the boil and simmer until the sugar is dissolved then a further 5 mins to create a sugar syrup.

leave to cool.

Blitz the raspberries and lemon juice together in a blender (pick over the raspberries first i often find that they are bruised and occasionally moldy from the supermarket)

push the raspberry mixture through a sieve, gets rid of the seeds, bottom of a ladle is useful here or a wooden spoon, you'll need to work it against the sieve to get it all through.

mix with the sugar syrup and if using an ice cream maker churn.

if not using an ice cream maker half fill a plastic tub (trust me will want the extra space so you dont spill) and freeze, every 30 mins rake it through with a fork to break up the mix and stop large crystals forming, do this 4 or 5 times (e.g. 2-3 hours of freezing)

Serve on its own as a refresher or as an accompaniment to sweet desserts to help balance.

Trains stop working, 

windows open fans on (the UK doesnt do air conditioning in homes)

and it often only lasts for 48 hours, long enough for a parade of lobster red tans.

but when its here you want something cold and this is the next best thing i have beyond an ice cream van.

quick to make but even better to already have a tub in the freezer waiting.