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Raspberry Ice Lollies

Cool down this summer with these refreshing raspberry-packed ice lollies.

Makes 6

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.