Raspberry sorbet

...to die for. 

Awesome with rich dark chocolate ice cream (I'll come back to that, I promise).  I suspect it would also be fabulous paired with chocolate sorbet (I also promise I'll come back to that).

1 400-g bag of frozen raspberries from Sainsburys
1 cup of sugar syrup, more if needed
1 tbs lemon juice

Thaw raspberries. 

Add sugar syrup and lemon juice.  (Can be added while thawing.)

Puree in a blender or using an immersion blender.   

Taste.  Add more sugar syrup if necessary.  It's all right if it tastes just a bit too sweet; it will taste slightly less sweet when frozen.

Add to ice cream maker per instructions.

Eat some; freeze the rest.

When serving: if the sorbet is not soft when frozen, let it warm up in the refrigerator for about half an hour before serving.

Enjoy!!