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Ingredients
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Sorbet Base
Method
Sorbet Base
Make simple syrup
Combine the granulated sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let the syrup cool to room temperature (~15–20 minutes).
Prepare raspberries
If using fresh raspberries, rinse gently and drain. If using frozen, thaw until no large ice crystals remain. Place the raspberries in a blender or food processor and purée until smooth.
Strain purée
Pass the raspberry purée through a fine-mesh sieve into a bowl, using the back of a spoon or spatula to press liquid through and discard seeds. You should end up with a smooth purée (about 400–450 g strained).
Combine flavors
Stir the cooled simple syrup into the strained raspberry purée. Add the lemon juice, lemon zest, corn syrup (or substitute), and salt. Taste and adjust: more lemon juice for brightness, more sugar or syrup if too tart. Chill the combined mixture thoroughly in the refrigerator until very cold, at least 1 hour (preferably 2).
Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).
Harden
Transfer the sorbet to a shallow, airtight container, smoothing the top. Press a piece of plastic wrap directly onto the surface to minimize ice crystals. Freeze for at least 2–4 hours to firm up.
Serve
Remove the sorbet from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones. Garnish with a few whole raspberries and a small lemon zest twist if desired. Store leftover sorbet in the freezer for up to 2 weeks.