Purée the raspberries in a blender. If you do not like small seeds, press the pulp through a strainer.
Heat the sugar and water in a saucepan, stir until the sugar has dissolved. Pour the syrup onto the raspberry pulp and leave to fully cool.
Churn the sorbet in an ice-cream maker for approximately 30 minutes or freeze the mixture in the freezer.
If using the freezer, fluff up the sorbet every hour and it will be ready in approximately 4 hours.
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