Raspberry & Chocolate Ice Lollies

Lollies

Topping

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.