1 - step 1 Put the gelatine leaves in a bowl, cover with warm water and leave to soak for 5 mins.

2 - Drain and squeeze out any excess water.

3 - step 2 Tip the raspberries into a pan over a medium-low heat along with the sugar and lemon juice.

4 - Cook for 5-6 mins until the berries have completely broken down.

5 - Push the mixture through a sieve set over a bowl, discarding the seeds.