Freeze the ice cream maker attachment of your mixer overnight.
Put water and sugar in a pan and heat over low heat until the sugar dissolves. Let cool completely.
Pour the sugar water into your 7 cup food processor. Add the raspberries and the lemon juice. Pulse until everything is well mixed. Chill in the refrigerator for at least 1 hour.
Attach the ice cream maker attachment and turn the speed to 1.
Pour the raspberry mixture into the ice cream maker bowl.
Churn the sorbet for 20 minutes then transfer to a tray or container. Cover with plastic wrap and freeze for at least 3 hours or until ready to serve.
Serve with mint leaves on top and enjoy!
