INGREDIENTS
200g granulated sugar
500g fresh raspberries
(plus more for serving, optional)
270ml water
1 lemon, juiced

METHOD
In a saucepan, combine the sugar and water over a low heat. Stir until the sugar has dissolved.
Increase the heat and simmer the mixture for 5 minutes, or until it becomes syrupy.
Once done, set it aside to cool.
Next, place the raspberries and lemon juice in a food processor and blend until smooth.
Strain the raspberry mixture through a sieve into a bowl, discarding the seeds.
(This process can take some time; use a metal spoon to help push the liquid through)
Combine the raspberry mixture with the cooled sugar syrup.
Pour the mixture into an airtight, freezer-proof container.
Freeze for 1½ hours, then whisk with a fork to break up any ice crystals that have formed.
Return the container to the freezer.
Continue to mix the sorbet once every hour for about 4 hours.
Stop mixing when the sorbet is firm but still scoopable.
(The sorbet can be kept in the freezer for up to a month)
Enjoy!