Mix together the (plain) water and SPLENDA® Naturals Stevia and Sugar Blend in a small saucepan and bring to a boil.  Allow it to cook until the SPLENDA® is dissolved (no more than 2-3 minutes), then set aside to cool into a sweet syrup.

In a blender, puree the raspberries and lemon juice until smooth.  Then press through a mesh strainer to remove all seeds.

Put the puree back in the blender (or another small bowl or pitcher) and mix together with the syrup and the sparkling mineral water.

You will have around 2 cups of sorbet mix.

Freeze in your ice cream freezer according to manufacture instructions.

Serve immediately(as a soft-serve) or place in a freezer-safe container and freeze it for 4 hours to get a scoopable sorbet.

Garnish with fresh raspberries, lemon zest and/or mint leaves.

Enjoy!