Combine the ingredients in a medium saucepan over a low-medium heat. Cook until the raspberries are completely softened, mashing them up as you stir, and the sugars are completely dissolved.

Place a fine meshed strainer over a medium sized bowl. Use a spoon to gently stir and push the raspberry juice and liquids through the sieve. This takes about 15 minutes of active time (I do it front of the TV).

By the time you have finished straining, you should have approximately 130g seeds leftover. The leftover seeds should look dry and a paler pink in colour and the mixture should look foamy on the top.

Pour the raspberry puree into your 470ml Ninja Creami tub. It should be within ½ cm of the fill line – if you have way less mixture than this, keep on sieving. I know it’s annoying but it makes the best sorbet, I promise. If the mixture is less than ½ cm below the fill line, you can add 50-100g water to fill the tub.

Place your tub (lid off) in the freezer for 16-24 hours, depending on how cold your freezer is (colder freezer requires less time to completely freeze the mixture).

Process the mixture on the SOFT SERVE and sorbet function. I like to do this either way as it works nicely for a scoopable sorbet or a raspberry soft serve.

Return leftovers to the fridge with the lid on.