Puree raspberries and strain through a fine sieve.
Combine puree with other ingredients and stir for several minutes until all sugar is dissolved. Transfer berry mixture to ice cream freezer and process according to manufacturer s instructions. Spoon berry sorbet into covered air-tight container and freeze at least two hours to harden. An 8 cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers. Beat with hand mixer just until slushy and smooth.