Makes Approximately 1 Quart 

Ingredients

4 cups fresh raspberries

1 1/3 cups sugar

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh tarragon

Instructions

Puree the raspberries, sugar and lemon juice in a blender.  Into a medium bowl, strain the puree through a fine strainer to remove the seeds.  Stir the tarragon into the mixture and chill in the refrigerator until cool.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.  Scoop into a container and keep in the freezer until ready to be served.