Raspberry Ripple Lollies
30 minutes, plus freezing time prep,
Serves 12
Ingredients
1 kg vanilla custard
Method
1. Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 15 minutes.
2. Pass the raspberry mixture through a sieve and set aside - you should have around 150ml purée.
3. Mix the custard with the condensed milk until combined.
4. Pour a tablespoonful of the custard into the bottom of your lolly moulds, then add a teaspoonful of the raspberry purée and drag a knife or skewer through the mixture. Alternate the custard and purée, dragging each time as before, to get a ripple effect. Place a wooden stick into each mould and freeze overnight before serving.
More recipes to try
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.