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Raspberry Sorbet

 1 cup granulated sugar
 1 cup water
 6 cups raspberries (about 1 3/4 pounds), thawed if frozen
 1 teaspoon freshly squeezed lemon juice
1

Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tight-fitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)

2

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.

3

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 purée); discard the solids.

4

Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.

5

Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.

6

Transfer to a container with a tight-fitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving.