3 cups water
Heat 1 cup of water and sugar in a
saucepan until sugar dissolves. Remove from heat and allow to cool. Place
raspberries, lemon juice, the remaining 2 cups of water, and Chambord in a
blender and blend until smooth. Stir in sugar syrup and mix well. Place in a
freezer-safe container and freeze until firm; usually overnight. Remove from
freezer 15 minutes before serving and place in individual glasses.