Raspberry Sorbet

Directions

1. 1
   Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.
2. 2
   Puree raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle to get all the usable raspberry puree. You should have about 3 1/2 cups.
3. 3
   Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more simple syrup if necessary.
4. 4
   Freeze mixture in an ice cream maker according to the manufacturer's instructions. Eat right away or, for a firmer sorbet, freeze about 4 hours.