• Add the sugar and water to a small pot and heat over medium until the sugar dissolves.
• Let the mixture cool for about an hour.
• Rinse your raspberries and put into a blender.
• Add the sugar water to the blender and puree.
• To make sure the sorbet is smooth, I use a chinois to strain the seeds out. Feel free to use a fine mesh strainer. You can purchase one similar to what I use here.
• Push the liquid through the strainer and into a bowl.
• Put the base in the fridge overnight, and if required place ice cream maker in freezer.

The Next Day

• Setup your ice cream maker. Turn it on, add the base and sit back and wait. I have a KitchenAid ice cream attachment and it takes about 10 minutes.
• That's it! You can serve it as is, or put it back into the freezer for a few hours to harden a little more.