In a heavy-bottomed saucepan, combine the water and sugar. Bring to a boil, stirring occasionally, then reduce heat to low and continue to simmer for five minutes . Remove from heat, pour into a heat-proof bowl, and refrigerate until chilled.
Once the syrup is chilled, combine the raspberries, vanilla, and vodka in a food processor. Blend until smooth.
Press the mixture through a sieve to remove pulp and seeds. Process the mixture in an ice cream maker, adding in the white chocolate at the end. Transfer to a container and freeze.
Recipe by The Motherload at http://momadvice.com/blog/2014/06/raspberry-white-chocolate-sorbet