In a small saucepan, stir together sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves and liquid turns syrupy, about 5 minutes. Remove from heat.

In a blender or the bowl of a food processor, combine raspberries and lime juice and blitz until smooth.

Pass through a fine mesh strainer to remove the seeds.

Stir in the simple syrup, lime zest, and alcohol, if using.

Cover and refrigerate at least 6-8 hours, or overnight.

Pour chilled base into an ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 10 minutes.

Scoop sorbet into a freezer-safe container. Freeze 2-4 hours, or until sorbet reaches a scoopable consistency.

Store leftover raspberry sorbet in the freezer for up to 2 weeks.