Instructions

1. In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved, creating a simple syrup.
2. Once the sugar has dissolved, remove the saucepan from heat and allow the syrup to cool completely.
3. In a blender or food processor, puree 4 cups of fresh raspberries until smooth and silky.
4. Strain the raspberry puree through a fine mesh sieve into a large bowl to remove the seeds, ensuring a velvety texture.
5. Once the syrup has cooled, add it to the raspberry puree along with 2 tablespoons of freshly squeezed lemon juice. Stir well to combine all the ingredients thoroughly.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
7. Transfer the sorbet to a lidded container and freeze for at least 4 hours, or until firm and scoopable.
8. When ready to serve, scoop the raspberry sorbet into bowls or cones, garnishing with fresh raspberries or mint leaves for an elegant touch.