Tart, fresh raspberry sorbet.
In a saucepan, bring the water to a boil and dissolve the sugar.
Place the frozen raspberries in a blender and on high, slowly stream in the sugar water. Blend until the raspberries are nice and smooth.
Feel free to use as is or pass through a fine sieve to remove the seeds. It's a lengthier process but will make the raspberry sorbet super smooth.
Store in an air tight container.