Raspberry And Chocolate Ice Lollies

Prep time 15 minutes plus freezing time.

Ingredients

225g/8 oz  fresh raspberries
100g / 4 oz caster sugar
275 ml water
1 tbsp lemon juice

Topping

200g / 7 oz Bournville 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   (on a baking sheet ?) to chill and set the chocolate.

MAKES 8 SMALL LOLLIES