1. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1⁄2 cup to use as the sauce.
4. Pour the remaining mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve. If you do not have an ice cream machine, chill a 30 x 20 cm (13 x 9 in.) baking pan in the freezer. Pour in the raspberry mixture and freeze until slushy, about 11⁄2 hours, stirring every 30 minutes. Place in a food processor and process until smooth. Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours. Stand at room temperature for 10 minutes. Divide raspberry sorbet between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.

PER SERVING

170 calories
2 g protein
1 g total fat
0 g saturated fat
0 mg cholesterol
38 g total carbohydrate
37 g sugars
10 g fibre
4 mg sodium

One cup of fresh raspberries contains no fat and only 60 calories, while also providing fibre and vitamin C. Raspberries are also high in pectin, the soluble fibre that helps control blood cholesterol levels, and contain ellagic acid, a phytochemical that is thought to neutralize carcinogens.