Place the raspberries, 1 C. Sugar, and 1 C. water in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.

Place the mixture in a blender or food processor and puree until smooth. Put the puree through a small mesh sieve, and discard the seeds. Refrigerate the remaining puree in an airtight container.

Place the lemon juice, 1 C. Sugar, and 1 C. water in a saucepan and bring just to a boil. Remove from heat and place in an airtight container. Refrigerate.

Place about 14 ice cubes in a blender. Add 1/4 C. limeade base, 1/4 C. water. and 1/3 C. raspberry syrup to the blender and blend together until the ice becomes very fine and smooth. You'll want to check the taste of the limeade and add more lemonade base, water, or raspberry syrup as you see fit.