Put sugar and water in a saucepan. Bring to a boil and then cool. This liquid sugar is called refining sugar and is often used in patisserie.
Briefly mash the raspberries (a few left for garnish) with the liquefied sugar by hand, strain through a sieve and add the raspberry brandy. Transfer to a sorbet maker (if necessary, use an ice cream maker), stir and cool until the appropriate consistency is achieved.
Serve the sorbet in a champagne bowl, garnish with a few raspberries.
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