Note: If you are using frozen raspberries, allow them to thaw slightly.
Place raspberries, sugar, and cream in a blender. Puree until smooth. You will still see some lovely little raspberry seeds. That's part of the charm of this sherbet.
Pour in lemon juice. Puree for just another 30 seconds or so.
Pour the beautiful raspberry sherbet mixture into your ice cream maker bowl and follow the instructions according to your ice cream maker. I mixed mine for about 20 minutes and it was perfection. Yours might take between 20-35 minutes. Watch it until it reaches the consistently you prefer, and then turn the ice cream maker off.
Scoop into bowls and serve, or just grab some spoons and eat directly from the ice cream maker bowl.
If you have any left over, be sure to place any remaining raspberry sherbet into a freezer safe container and freeze until the craving strikes next.