Step by step

1. Put water and sugar in a pan and heat over low heat until the sugar dissolves. Let cool completely.

2. Pour the sugar water into a food processor. Add the raspberries and lemon juice. Pulse until everything is well mixed. Chill in the fridge for 1 hour.

3. Attach the Ice Cream Maker attachment (pre-freeze the Ice Cream Maker bowl overnight). Turn the Speed Control Lever to 1.

4. Pour the raspberry mixture into the ice cream maker bowl.

5. Churn the sorbet for 20 minutes. Transfer to a tray or a container. Cover with cling film and freeze for 3h or until ready to serve.