Combine raspberries and sugar in a saucepan and cook over medium heat, stirring occasionally, until raspberries begin to release their juices. Allow mixture to come to a boil, stirring frequently, then remove from heat and stir in lemon juice. Strain mixture to remove seeds, cool and store in fridge until ready for use.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-jasmine-raspberry-ice-cream-cake/