Step 1: Make the Simple Syrup
In a medium saucepan, combine sugar and water. Heat over medium heat, stirring occasionally with a wooden spoon, until the sugar completely dissolves and the mixture becomes clear, about 3-5 minutes. You don’t need to bring it to a boil—just heat until the sugar disappears. Remove from heat and let cool slightly, about 10 minutes.

Step 2: Puree the Raspberries
Add the raspberries (fresh or frozen) to a blender or food processor. Pour in the warm simple syrup. Blend on high speed until completely smooth, about 1-2 minutes. If using frozen berries, you may need to stop and scrape down the sides once or twice. The mixture should be completely liquefied with no visible chunks.

Step 3: Strain the Mixture
Place a fine-mesh strainer or sieve over a large bowl. Pour the raspberry puree into the strainer. Using a rubber spatula or the back of a ladle, press and stir the mixture firmly against the strainer to push all the liquid through while leaving seeds behind. This takes a few minutes and some elbow grease—keep pressing and stirring until only dry seeds remain in the strainer. You should have about 3 cups of smooth, seedless raspberry liquid.

Step 4: Add Lemon Juice
Stir the fresh lemon juice into the strained raspberry mixture. Taste and adjust: if it tastes too tart, stir in 1-2 tablespoons more sugar; if too sweet or flat, add another squeeze of lemon. If using corn syrup or vodka for improved texture, stir it in now.

Step 5: Chill Thoroughly
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until completely cold (ideally 40°F or below). For faster chilling, place the bowl in a larger bowl filled with ice water and stir occasionally. The colder your mixture, the better your sorbet will turn out. You can also chill overnight.

Step 6: Churn the Sorbet
Once completely cold, pour the raspberry mixture into your ice cream maker. Churn according to manufacturer’s instructions, typically 20-25 minutes. The sorbet is ready when it reaches a soft-serve consistency and holds its shape when you lift the dasher. It will be thick, glossy, and scoopable but still quite soft.

Step 7: Freeze Until Firm
Transfer the churned sorbet to a freezer-safe container using a rubber spatula. Smooth the top and press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover with a tight-fitting lid. Freeze for at least 4 hours or until firm enough to scoop into proper portions.

Step 8: Serve
Remove sorbet from the freezer 5-10 minutes before serving to soften slightly for easier scooping. Scoop into bowls or elegant glasses and serve immediately. The sorbet is best when it’s firm but not rock-hard—it should scoop smoothly and hold its shape on the scoop.