Incredibly quick and easy to blitz together in a liquidiser. Make when the kids are in bed and they will be ready next day as a surprise.
Makes 6-8 depending on size of the lolly mould
Preparation time: 10 minutes
Freezing time: overnight
Ingredients
- 300 g (11 oz) raspberries
- 1 tablespoon icing sugar
- 200 ml (7 fl oz) can evaporated milk
Method
- Put the raspberries in a blender with the icing sugar and mix together. Add the evaporated milk and mix until smooth.
- Sieve the mixture into a jug and discard the pips then pour into sections of a lolly mould. Add the sticks or lids and freeze overnight until firm.
- Run the mould under hot water to loosen the lollies then take out of moulds. Serve immediately.
