Place the raspberry puree and sugar into the Thermomix bowl and blend 10 sec/speed 10.
Cook 8 min/100°C/speed 1.
Add lime juice and blend 6 sec/speed 6.
Cool completely before proceeding.
Churn according to ice cream manufactures instructions. Store in the freezer for a few hours. It will not reach full frozen density in just the churner as it is quite a soft sorbet.
To make this entirely in the Thermomix, freeze the cooked mixture once cooled in a tray. Break into pieces once frozen and blend with the aid of the Thermomix official spatula 1 min/speed 8 or until well blended and smooth.