Fresh Raspberry Sorbet
1 1 ⁄ 2 cups sugar
2 cups water
1 teaspoon vanilla extract
5 cups fresh raspberries
2 tablespoons fresh lemon juice
In saucepan, bring water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer for 5 minutes, without stirring, to make a syrup.
Pour the syrup into a bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
Purée 4 cups of the raspberries with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into an ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
Add remaining cup of raspberries and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.