Step by step recipe:

1. 2 min.
   Put 700 g raspberries into a high-sided container and blend thoroughly.
2. 5 min.
   Pour this raspberry purée into a sieve and use a soft spatula in a to-and-fro movement across the bottom of the sieve to push the purée through.
3. 
   Continue until only the seeds are left in the sieve.
   
   Discard the seeds.
4. 
   You will now have the smooth coulis that is essential for the "perfect" raspberry sorbet.
5. 3 min.
   Add to the coulis the same weight of sugar syrup, the juice of 1 lemon and, if possible, 2 g vitamin C. Mix well.
6. 2 hours
   Refrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle or jar.
7. 10 min.
   Transfer to an ice-cream maker and leave to churn...
8. 
   ...until the sorbet is ready and velvelty smooth.
9. 
   Serve immediately.