Prep 15 minutes plus freezing
Makes 8

INGREDIENTS

  • 225g fresh raspberries
  • 100g caster sugar
  • 275 ml water
  • 1 tbsp lemon juice

Topping

  • 200g Bourneville chocolate melted
  • Sprinkles to decorate

METHOD

Put the raspberries, sugar, 75 ml of the water, and lemon juice into a small saucepan. Bring up to the boil and simmer for 2 to 3 minutes until the raspberries have softened.

Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.

Place in the freezer for 8 hours or freeze overnight.

Melt the chocolate in a bowl over a pan of just simmering water until runny. Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate. Drizzle the chocolate over the lollies using a fork and quickly sprinkle with sprinkles. Turn the lollies over and repeat, then quickly return to the freezer to chill and set the chocolate.

By Annabel Karmel

About The Author

Annabel Karmel
Expert on Kids' Food

25 years after setting up at her kitchen table, Annabel has become the UK's most trusted expert on good, tasty food for every age and stage, from eating during pregnancy and weaning, to feeding toddlers and family food.

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