Process the berries in a food processor until no whole fruit remains. Press the puree through a fine mesh strainer and discard the seeds.
In a small saucepan over medium-high heat, combine the water and sugar, stirring frequently until the sugar melts.
Combine the raspberry puree, sugar syrup, lemon juice, salt, and vodka. Cover and freeze for one hour. Pour the mixture into your ice cream maker churn according to the manufacturers directions. Transfer to a freezer safe container and freezer for at least one hour before serving.
The vodka is optional, but using it helps to make the sorbet the smooth, creamy texture desired.