Combine the raspberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
When ready to freeze, add the red wine, corn syrup, and water, and stir gently until blended.
Transfer the mixture to a food processor or blender and process until smooth.
Place a strainer over a large bowl. Add the raspberry mixture to the strainer and whisk vigorously to push through everything but the raspberry seeds.
Add the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Transfer the frozen sorbet to an airtight container and freeze until ready to enjoy. I preferred the texture of the sorbet after it had been frozen at least overnight.