Puree the raspberries and add the lemon juice.

Prepare the simple sugar syrup [here with a reduced amount of sugar, in order to adjust for the sugar to be added through the Italian meringue].

Prepare the Italian meringue [see the post on Italian meringue for recipe and instructions]

Mix the raspberry puree with the sugar syrup for the sorbet and churn in your ice cream machine according to instructions.

When the sorbet is almost ready, add about 150-200 ml (about 0.6-0.8 cup) of the Italian meringue. Whisk well and continue to churn a little in your ice cream machine, or transfer the sorbet to a freezer-safe container straight away, cover it with plastic film and a lid and put it in the freezer.