In a small saucepan, combine the water, sugar, and maple syrup. Heat gently until the sugar has completely dissolved.
In a blender or food processor, combine the raspberries, lemon juice, and the pinch of salt.
Strain the mixture through a fine-mesh sieve to remove the seeds.
Add the cooled syrup to the raspberry mixture.
Refrigerate for 12 hours.
Freeze the bowl of your ice cream maker for 12 hours. Then, following the manufacturer's instructions, churn the mixture in the ice cream maker for about 20 minutes.
Freeze the sorbet and enjoy.
