heavy whipping cream
Combine raspberries and water in container of a food processor or blender; process until smooth.
Pour mixture through a wire-mesh strainer, pressing raspberries with back of spoon against the sides of the strainer to squeeze out juice.
Discard pulp and seeds remaining in strainer.
Return to blender; add sugar and remaining ingredients, and process 1 minute.
Pour mixture into a 9 inch square pan; freeze until almost firm.
Break mixture into chunks, and place in a large mixing bowl; beat at low speed with an electric mixer until smooth.
Return to pan, and freeze until firm.