Raspberry And Chocolate Ice Lollies

By

Raspberry lollies drizzled with chocolate make a summer's day in the garden truly special.

Raspberry And Chocolate Ice Lollies
Prep
15 minutes plus freezing
Cook
No Cook
Best for
Makes
8
Suitable for freezing

Ingredients

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


Topping

  • 200g Bourneville chocolate melted
  • Sprinkles to decorate

Conversion chart

Method

  1. 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.
  2. Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.
  3. Place in the freezer for 8 hours or freeze overnight.
  4. 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.

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