Soak the gelatin in approximately 4 tbsp of cold water until it reaches a viscous consistency.
Place sugar and raspberries into a pan with ¾ cup water and cook gently over low heat, stirring frequently, until the sugar has been dissolved and the raspberries become a pulp. Remove from heat
Whisk gelatin into the hot raspberry mixture until dissolved.
Strain, pushing down on the fruit through the sieve to create a smooth liquid. Discard seeds.
Pour into a chilled tin and chill until set (approximately 3-4 hours in the fridge, 1-2 hours in the freezer).
Enjoy!!