Make a simple syrup. In a small saucepan, combine sugar and water. Warm over medium heat, stirring, until the sugar fully dissolves. Remove from heat and cool to room temperature. This ensures the sorbet freezes evenly and isn’t gritty.

Prep the raspberries. If using frozen berries, thaw them fully so they blend smoothly. Fresh berries just need a quick rinse and pat dry.

Blend the base. In a blender, add raspberries, cooled syrup, lemon juice, and a pinch of salt. Blend until completely smooth. Taste and adjust—add a touch more lemon or sugar if needed. Remember, mixtures taste less sweet once frozen, so aim for slightly sweeter than you want the finished sorbet.

Strain for silkiness. Pour the blended mixture through a fine mesh sieve into a bowl, pressing with a spatula to remove seeds. This step gives a smooth, scoopable texture and a clean mouthfeel.

Fine-tune texture (optional but helpful). Stir in 1–2 tablespoons light corn syrup or glucose if you prefer a softer, smoother sorbet. You can also add 1 tablespoon vodka or raspberry liqueur to prevent icy firmness. These are small tweaks, but they make a difference.

Chill thoroughly. Cover and refrigerate the mixture for at least 2–3 hours, or until it’s very cold. Starting cold helps the sorbet freeze fast and creamy.

Churn or freeze. With an ice cream maker: Pour the chilled base into your machine and churn according to the manufacturer’s instructions, usually 15–25 minutes, until it reaches a soft-serve consistency.

Without a machine: Pour the mixture into a shallow, freezer-safe pan. Freeze for 30–45 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until smooth and scoopable.

Firm up. Transfer the churned sorbet to a lidded container. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals. Freeze 2–4 hours to set.

Serve. Let the sorbet sit at room temperature for 5 minutes before scooping. Garnish with fresh raspberries, mint, or a twist of lemon zest.