Rose and Raspberry Ice Lollies

Ingredients

  • 75g caster sugar
  • 75ml water
  • 400ml chilled rose wine
  • 120g raspberries

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
109g per serving
5% %GDA
Fat
0.00g per serving
0% %GDA
Saturates
0.00g per serving
0% %GDA
Sugars
15.00g per serving
17% %GDA
Salt
0.00g per serving
0% %GDA

Method

  1. Put the caster sugar and water into a saucepan and bring to a simmer, stirring occasionally until the sugar has dissolved.

  2. Remove from the heat and stir in the rose wine then set aside.

  3. Pour the rose wine mixture into the moulds then divide the raspberries between them.

  4. Top with the handle and place in the freezer for at least 4 hours.

  5. When ready to serve, dip the mould briefly in hot water to loosen and slide the mould off the lolly.