1.Heat raspberries and sugar in small saucepan over low heat, stirring occasionally, about 5 minutes or until raspberries soften.
2.Using back of large spoon, push raspberry mixture through sieve into medium jug; discard seeds. Stir water into jug.
3.Pour mixture into six ¼-cup (60ml) iceblock moulds. Press lids on firmly; freeze 6 hours or overnight.