Raspberry Sorbet

Step 1

In a saucepan, bring the water and sugar to a boil. Reduce heat and simmer for 5 minutes, stirring constantly, until the sugar has dissolved and the mixture has thickened.

Step 2

Remove from heat and stir in the lemon juice.

Step 3

Add the raspberries and puree until smooth.

Step 4

Strain the mixture and discard the seeds.

Step 5

Cover and chill in the refrigerator for at least 2 hours or until cold.

Step 6

Churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 7

Transfer the sorbet to an airtight container and freeze until firm, about 4 hours.