Let’s create this refreshing Puerto Rican Raspberry Ice:

1. Prepare Your Cups:

• Place seven 8-ounce plastic cups (or a similar number of smaller cups) on a tray or small baking sheet that will fit comfortably flat in your freezer. Set aside.

2. Cook and Infuse the Raspberries:

• In a medium saucepan, combine the 1 pound of frozen raspberries and 3 cups of water.
• Place the saucepan over medium-high heat and bring the mixture to a boil.
• Once it reaches a boil, immediately reduce the heat to maintain a steady, gentle simmer. Let the raspberries cook, stirring occasionally, until they have lost their vibrant color and have completely broken down, about 20 minutes.

3. Strain the Raspberry Liquid:

• Remove the saucepan from the heat.
• Place a fine-mesh sieve over a large, clean bowl. Carefully pour the hot raspberry mixture through the sieve.
• Use the back of a spoon to gently press on the solids (the raspberry pulp and seeds) to extract as much of the flavorful liquid as possible.
• Discard the solids remaining in the sieve. You should be left with a beautiful, smooth raspberry liquid in the bowl.

4. Sweeten and Dilute the Base:

• Pour the hot, strained raspberry liquid back into the now-empty saucepan.
• Add the 2 cups of sugar to the hot liquid and stir or whisk until the sugar is completely dissolved.
• Stir in the remaining 2 cups of room-temperature water to dilute the mixture.
• Taste the mixture for sweetness. If your raspberries were particularly tart or you prefer a sweeter ice, you can add a bit more sugar at this stage, stirring until it dissolves.

5. Cool the Mixture:

• Set the saucepan aside and allow the raspberry liquid to cool completely to room temperature. This may take about an hour. Chilling it in the refrigerator can speed up this process.

6. Fill Cups and Freeze:

• Once the raspberry mixture is completely cooled, carefully pour it into the prepared plastic cups on your tray.
• Fill each cup to about 1/4 to 1/2 inch from the brim to allow for expansion as the liquid freezes.
• Carefully place the tray of filled cups into the freezer.
• Freeze until the limbers are completely solid, which will take at least 8 hours, or preferably overnight.

7. Serve and Enjoy:

• To enjoy, simply remove a cup from the freezer. You can let it sit for a minute or two to soften slightly.
• Traditionally, you squeeze the cup to eat the ice, or use a spoon to scrape and eat it like a granita. Enjoy!

The cooling and freezing steps are where patience pays off!