Raspberry and lime
210g granulated sugar
Finely grated zest of 1 lime
500g raspberries, rinsed
2-3 tbsp freshly squeezed lime juice
1 Put the sugar, lime zest and 100ml water in a small saucepan and simmer until the sugar has dissolved.
2 Put the raspberries in a food processor with the lime syrup and 200ml water and blend to a purée. Add 2 tbsp lime juice and taste to see if it’s sharp enough. If not, add a little more.
3 Pour the mixture into ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert lolly sticks and freeze.