Bring water, sugar, salt, and Chambord to a boil and simmer for 2-3 minutes until all sugar is dissolved.
Add the salt and while mixture is cooling. Puree the raspberries and put through a fine strainer or cheescloth to remove the seeds.
Add the strained puree to the syrup mixture and chill well.
Freeze in a ice cream freezer. Let firm in freezer for about an hour before serving.