Heat a small saucepan on medium heat and add 240ml of water and 85g of sugar. Contiously stir until the mixture begins to boil, approx 5 minutes.
When the sugar syrup begins to boil, remove it from the heat and allow cool for 10 minutes.
Add 390g of raspberries into a belnder along with the cooled sugar syrup.
Remove the syrup and strain it into a shallow dish or freezable bowl.
Place the bowl dish into a freezer until firm, we would reccommend atleast 4 hours.
When firm, remove from freezer and scrape the surface with a spoon to create icey flakes.
A great accompaniment is that of whipped cream or ice cream. Add some additional raspberries on top and you are ready to tuck in.