Raspberry Sorbet

cups simple syrup (recipe follows)
3 Tbs. fresh lemon juice (about 1 lemon)
5 cups fresh or frozen raspberries
1 cup water
Combine syrup, lemon juice, raspberries at water. Divide into two equal portions. Blend one portion in a blender on high until smooth. Remove excess seeds by pouring mixture through a fine mesh strainer into a large bowl. Repeat with other portion. Transfer to a plastic storage container and chill in refrigerator for at least 2 hours. Pour mixture into an ice cream maker and follow directions for the machine. Scoop into serving dishes.
**Tip: If you don't have an ice cream maker, pour mixture into a 12 x 12-inch cake pan. Put in freezer. Stir every 15 minutes until slushy. Transfer to a plastic container and freeze for at least 6 hours.
Simple Syrup
2 cups water
2 cups sugar
To make the syrup, bring the sugar and water to a boil in a saucepan, stirring frequently for about 6 minutes or until sugar is completely dissolved. Let syrup cool.
Note: You can make the syrup ahead of time and keep covered in the fridge.