In a saucepan over medium-high heat, heat water, pectin and salt until pectin is completely dissolved. Stirring occasionally, about 5 minutes. Remove from heat and allow to cool for 10 minutes.

In a food processor combine berries, sugar, syrup and cooled water mixture, and blend until smooth. Pour mixture through a fine mesh strainer to remove seeds, pressing with a spoon to extract as much liquid as possible.

Remove 1 cup of mixture and place in small bowl, pouring remaining mixture into a larger bowl. Cover both with plastic wrap, pressing plastic directly onto surface of mixtures. Place small bowl in freezer, and freeze until solid, about 4 hours. Place large bowl in fridge.

Run the bottom of the small bowl under water to release the frozen mixture and place it in with the chilled mixture. Stir occasionally until frozen base has dissolved (use a fork to help break it up as well to speed this step).

Pour into ice cream maker and churn for 15-25 minutes, until mixture thickens and color lightens.

Pour into a container, cover surface directly with plastic wrap, seal container and freeze for at least 2 hours.