1. In a small pot, bring the sugar, water and corn syrup to a boil. Simmer for 1 minute or until the sugar has completely dissolved.
2. Place the raspberries in a blender. Pour the hot syrup directly over the raspberries. Purée until smooth. Strain through a sieve. Compost the seeds.
3. Pour the purée into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the sorbet has set.
4. Transfer to an airtight container and freeze for 1 hour or until the sorbet is very firm. Let sit out at room temperature for a few minutes before serving, as needed.

NOTE

The addition of clear corn syrup will result in a more malleable and less crystalized sorbet.

If you are using fresh raspberries, refrigerate the purée for 2 hours before churning in the ice cream maker.