Step 1

Combine the water and sugar in a saucepan. Heat them on high until the sugar is dissolved, stirring occasionally. Let the simple syrup cool slightly.

Step 2

Place the raspberries, simple syrup and lemon juice in a blender. Puree the mixture until it’s smooth. If desired, strain out the seeds. Transfer the sorbet base to a large bowl. Editor’s Tip: To strain the seeds, place a fine mesh sieve over a large bowl. Pour the sorbet base into the sieve, and use the back of a spoon to push it back and forth until only the raspberry seeds remain in the sieve. Discard the seeds.

Step 3

Pour the base into an airtight container and store it in the back of the freezer until the sorbet is frozen. Just before serving the sorbet, let it thaw for a few minutes before scooping.

Step 4

Cover the bowl and refrigerate the sorbet base for at least four hours or overnight. Pour the cold base into your ice cream maker, then follow the manufacturer's instructions for making sorbet.