In a small saucepan, combine equal parts sugar and water. Heat over medium heat, stirring frequently until dissolved, about 2-3 minutes. Cool to room temperature.

Rinse 2 cups of fresh raspberries under water and blend until smooth, about 30 seconds to 1 minute.

Set a fine mesh sieve over a bowl and pour the puree into it, pressing it through to remove seeds.

Combine the strained raspberry puree with cooled syrup and lemon juice. Mix well and refrigerate for about 2 hours.

Pour the mixture into an ice cream maker and churn according to instructions for 20-25 minutes until soft serve consistency.

Transfer to an airtight container and freeze for 2-4 hours until firm.