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1
Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
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2
Remove from heat and set aside to cool slightly.
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3
(Alternatively, place the sugar and water in a container with a tightfitting lid.
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4
Shake vigorously for 3 minutes.
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5
Let rest for about 1 minute.
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6
Shake again until all the sugar has dissolved, about 30 seconds more.)
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7
Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
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8
Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry puree); discard the solids.
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9
Whisk the sugar syrup into the raspberry puree.
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10
Cover and refrigerate until cold, at least 1 hour.
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11
Whisk the raspberry mixture to recombine.
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12
Freeze in an ice cream maker according to the manufacturers instructions.
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13
Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
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14
Let sit at room temperature to soften for a few minutes before serving.
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15
The sorbet will keep for up to 1 month.
