In a medium saucepan over low-medium heat, combine frozen raspberries and water. Cook until raspberries are soft, mashing them as you stir.

Place a fine-mesh strainer over a bowl and strain the raspberry mixture, using a spoon to press the juice through. This should take about 15 minutes.

You should end up with roughly 130g of seeds and 380g of raspberry puree.

Pour the raspberry puree into a 470ml Ninja Creami tub. Stir in the light agave syrup. If the mixture exceeds the fill line, remove some until it reaches the line.

Freeze the tub (lid off) for 16-24 hours, depending on your freezer's temperature.

Process the mixture using the sorbet function. For a creamier texture, process it twice.

Store any leftovers in the freezer with the lid on. Let thaw slightly before serving.