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Ingredients
Lollies
225 g fresh rasberries
100 g caster sugar
275 ml water
1 tbsp lemon juice
100 g caster sugar
275 ml water
1 tbsp lemon juice
Topping
200 g Bourneville chocolate, melted
sprinkles to decorate
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.
