In a medium saucepan, combine 3 cups water, sugar, lemon peel and raspberry preserves.

Bring the mixture to a boil over medium heat.

Reduce the heat to low and simmer for 5 minutes.

Remove from heat and refrigerate until cool, about 30 minutes.

Stir in the lemon juice.

Pour the mixture through a strainer into an 8 or 9 inch square metal pan.

Discard the lemon peel.

Press fresh raspberries through the strainer with the back of a spoon to create a seedless purée.

Scrape the purée from the outside of the strainer into the pan.

Stir the raspberry purée into the lemon raspberry preserve mixture until well blended.

Place the pan in the freezer.

When the mix begins to freeze, about 45 minutes, scrape the frozen sides into the center of the pan with a fork.

Repeat scraping every 20 minutes for about 2 hours.

Cover the pan with foil and freeze for at least 8 hours, or until firm.

Place the pan in the refrigerator about 20 minutes before serving to thaw it slightly.

To serve, scoop the ice into individual dishes.

Garnish with fresh raspberries.

Enjoy!