Bring the milk to a boil and add the semolina. Boil until it starts coming off the walls of the container.
Leave it to cool and add the eggs 1 by 1.
Dip your hands in butter, grab a little of the mixture at a time and form small balls. Arrange the balls in a buttered tray and bake until they redden.
Make a syrup from the sugar, water and lemon zest. In the boiling syrup, drop in the cooled cookies.
Keep them there for 2-3 min. and take them out onto a plate. Then pour on the rest of the syrup, which you've mixed with raspberry syrup.
Keep the cookies in the syrup for at least 4-5 hours before serving.