In a saucepan, mix together sugar and water over medium heat, stirring until the sugar fully dissolves. Remove from heat and let it cool completely.

In a blender, combine the raspberries, lemon juice, and cooled simple syrup. Blend until smooth.

For a silky-smooth consistency, pour the blended mixture through a fine mesh sieve to remove any seeds.

Pour the prepared sorbet mixture into a shallow container. Freeze for approximately 3-4 hours, stirring every 30 minutes.

Allow the sorbet to sit at room temperature for a few minutes before scooping.