In a medium-sized saucepan, combine the water and granulated sugar. Place over medium-low heat and stir occasionally until the sugar has completely dissolved. Once dissolved, remove the saucepan from the heat and set aside to cool slightly.

In a blender, add the raspberries along with a pinch of salt. Pour the prepared sugar-water mixture over the berries. Blend on high speed until the mixture is smooth and well combined.

For a smoother texture, pass the blended mixture through a fine mesh strainer into a large bowl, using a spatula to press and extract as much liquid as possible. Discard the remaining seeds and pulp.

Cover the strained sorbet base with plastic wrap and refrigerate for 2 to 3 hours, or until thoroughly chilled. For best results, refrigerate overnight to allow the flavors to develop fully.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 minutes, or until the sorbet reaches a soft, creamy consistency.

If a firmer sorbet is desired, transfer the churned sorbet into an airtight container and place it in the freezer for an additional 2 hours before serving.