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 23 cm 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. Yields 3 cups.