Place hot tap water, lemon juice and sugar in a bowl
¾ cup sugar, ¼ cup water, 2 tablespoons lemon juice
Mix until sugar is completely dissolved. This will take a few minutes. You can let it set for a few minutes and then stir again.
Place raspberries in a food processor and process until all berries are pureed
4 cups raspberries
Strain berries in a fine mesh sieve to remove all seeds. Use the bottom of soup ladle or a spatula to move raspberries through sieve
Discard seeds
Add dissolved sugar mixture to raspberry puree and stir to combine
Cover and refrigerate for at least 2 hours until chilled through
Churn in an electric ice cream maker until mixture is frozen, about 20 minutes
Remove sorbet from ice cream bowl into a freezer safe bowl
Place in freezer for 2-4 hours to harden sorbet before serving
Notes
Chill you mixture well before churning, at least 2 hours or use quick chill method (listed below)
Place bowl with sorbet mixture in an ice water bath for 20-30 minutes until well chilled
If you have an extra freezer bowl, place sorbet mixture in frozen bowl and churn for 10 minutes. Then remove from the 1st bowl and place in the 2nd bowl. Churn for 20 minutes. The first bowl is used just to chill down the mixture.
The sorbet will still be soft right after churning. Be certain to harden or cure it for a few hours in the freezer.
To use frozen raspberries, allow berries to thaw first. Make certain you collect and use all the juice that comes off the raspberries as they thaw! Continue with recipe as directed.