Raspberry Lemonade Pops

1. 1

   For the raspberry layer, in a food processor or blender, puree the raspberries, sugar and water. Pass the mixture through a fine meshed sieve to remove the seeds. Spoon it into the bottom of your mould (about 1/3 the way up) then pop it into the freezer for about 1 hour or until it has set.

2. 2

   Meanwhile, in a small sauce pan, prepare the lemonade layer. Combine lemon zest, juice, sugar and water over medium heat until dissolved. Let cool.

3. 3

   When the raspberry layer has set, spoon the lemonade mixture over top to fill your mould. Insert your sticks, and let freeze for another 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.