150g frozen raspberries
55g icing sugar
250ml sparkling mineral water
Requires six 60ml ice-lolly moulds
Heat the frozen raspberries and icing sugar in a small saucepan over a low heat, stirring occasionally for about 5 minutes until the raspberries soften.
Using the back of a large spoon, push the raspberry mixture through a seive into a medium jug. Discard seeds.
Stir the mineral water into the jug. Pour into the lolly moulds, and press lids on firmly. Freeze 6 hours or overnight.
For best results, freeze ice lollies for 6 hours or overnight. To remove lollies from moulds, dip into hot water for a few seconds, loosen lids and squeeze side of mould.