How to Make It
In a small saucepan, combine water and sugar. Bring to a boil, stirring; let cool.
In a blender, puree raspberries with the sugar syrup. Strain into a loaf pan or shallow dish and freeze until firm, at least 4 hours.
Whip heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with the whipped cream and additional raspberries, if desired.