Place the sugar and 270ml of water into a saucepan over low heat and stir until the sugar dissolves.

Raise the heat and then simmer for a further 5 minutes until the liquid has become a syrup.

Take the raspberries and lemon juice and put them in a food processor, blitzing until smooth.

Strain through a sieve into a bowl, discarding the seeds.

Combine with the sugar syrup and pour into a freezer-proof container.

Freeze for 1 hour and 30 minutes, then lightly whisk with a fork to break up any ice crystals.

Mix the sorbet once an hour for 4 hours until it can be scooped.

Add to a bowl and serve with extra raspberries

Enjoy