Bring the water and sugar to a simmer over medium heat, stirring occasionally until the sugar dissolves. Cool.
Add the berries into the blender and add ½ cup of the simple syrup. Blend until smooth.
Gently add the egg into the pureed mixture.
If needed, add a touch more simple syrup until you can only see a nickel size portion of the egg.
*Note - This may take a few times. Make sure you don't add too much syrup at one time. Make sure to remove the egg each time before blending in more simple syrup.
Taste, and if needed squeeze fresh lemon juice into the puree until you're happy with the taste.
*Note - this is optional. You may not feel the lemon is necessary, and that's okay.
Carefully pour the berry puree into a prepared ice cream maker and freeze according to the manufactures instructions.
Once frozen, serve immediately or spoon the sorbet into a container and freeze until serving.