Combine water and sugar in medium-size saucepan over medium-high heat. Bring to boiling, stirring. Cook until all sugar is dissolved. Let cool 30 minutes. Puree raspberries with syrup and lemon juice in blender. Strain through coarse sieve into bowl. Discard seeds. Chill 2 hours. Pour into 9 x 9 x 2-inch-square metal pan. Cover with plastic wrap. Freeze until firm around edges, about 45 minutes. Use fork to gently stir mixture. Freeze until fairly firm, about 1 hour. Gently stir and serve. For best flavor and texture, serve immediately. Garnish with raspberries,if you wish. Note: If too firm to scoop, soften slightly in refrigerator. Nutrient Value Per 1/2 Cup: 159 calories, 1 g protein, 0 g fat, 40 g carbohydrate, 0 mg sodium, 0 mg cholesterol. dess 86