Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions.

Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan. Place in freezer for 3 to 6 hours or until firm. Transfer mixture to mixer bowl. Beat with an electric mixer until slushy but not thawed. Return to pan and freeze for 2 to 4 hours or until firm.