225 g fresh rasberries<br />
100 g caster sugar<br />
275 ml water<br />
1 tbsp lemon juice200 g Bourneville chocolate, melted<br />
sprinkles to decorate<ol>
<li>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.</li>
<li>Whiz in a food processor until smooth, then sieve removing the seeds. Add the remaining water and pour into lolly moulds.</li>
<li>Place in the freezer for 8 hours or freeze overnight.</li>
<li>Melt the chocolate in a bowl over a pan of just simmering water until runny.</li>
<li>Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate.</li>
<li>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.</li>
</ol>
Raspberry & Chocolate Ice Lollies
Refresh in the garden on a summer’s day with these raspberry lollies drizzled with chocolate.
