Start by placing 4 cups of fresh raspberries and 1 cup of cold water into your food processor. Blend the mixture on high for about 2 minutes until it transforms into a smooth purée.

Next, take a fine mesh strainer and position it over a large bowl. Pour the blended raspberry mixture through the strainer, using a spatula to press down and extract all the juice while leaving the seeds behind.

To the bowl with the strained raspberry mixture, add 1 cup of granulated sugar, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Blend again in your food processor for 1 minute.

Pour the mixture into a loaf pan, smoothing the top for even freezing. Place the loaf pan in the freezer for 1 to 2 hours until it becomes firmly set.

Take the frozen sorbet out and break it into small pieces. Return these pieces to your food processor and blend for 2 to 3 minutes until thick and creamy.

Pour the creamy blend back into the loaf pan and refreeze for about 1 hour or until it firms up enough to be scoopable.