Raspberry Sorbet

Ann Walker and Sam Mogannam, a married couple who run the Bi-Rite Creamery in San Francisco and the Bi-Rite Market store, love to throw ice cream parties at their home in Sonoma. To make this vibrant sorbet, they add berries from the farmers ' market from the backyard bushes - if their two young daughters haven't already stolen them.
Make a simple syrup: Mix the sugar with 1/2 cup of water in a small saucepan. Bring to a boil, stirring occasionally, to allow the sugar to dissolve. Remove from heat and allow to cool completely.Whisk raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh sieve into a large, clean bowl, crushing the seeds with the back of the ladle to make a fully usable raspberry puree. You should get about 3 1/2 cups.Add 3/4 cup plain syrup, lemon juice, and salt. The mixture should be slightly sweet; after freezing, it will lose some of its sweetness. If necessary, add more plain syrup.Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Eat immediately or, for a thicker sorbet, freeze for about 4 hours.