1. In a saucepan, combine water and sugar. Bring to a boil, then simmer until sugar dissolves. Let cool.

2. Blend raspberries, lemon juice, and salt in a blender until smooth.

3. Strain mixture through a fine mesh sieve to remove seeds.

4. Mix raspberry purée with the cooled sugar syrup.

5. Chill in the refrigerator for at least 2 hours.

6. Pour into an ice cream maker and churn according to manufacturer’s instructions.

7. Transfer sorbet to a container and freeze until firm.

8. Scoop and serve cold.