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Annabel Karmel
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Raspberry & Chocolate Ice Lollies

Refresh in the garden on a summer’s day with these raspberry lollies drizzled with chocolate.

Dairy-free
Egg-free
Nut-free
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Prep Time: 15 minutes plus freezing
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Cook Time: No Cook
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Makes: 8
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Great for:  18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
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Suitable for Freezing
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Ingredients

Lollies

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

Topping

200 g Bourneville chocolate, melted
sprinkles to decorate
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.
  5. Dip the lolly moulds in hot water to release the lollies from the moulds and place on a plate.
  6. 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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