85g packet raspberry-flavoured jelly crystals
300ml bottle lemonade
125g punnet fresh raspberries
½ x 250g punnet strawberries, hulled, chopped
1 tablespoon fresh-squeezed lemon juice
Dissolve jelly crystals in ¾ cup boiling water in a large, heatproof jug. Stir in lemonade. Cool.
Place raspberries, strawberries and juice a blender. Blend until smooth. Stir into jelly mixture.
Divide mixture evenly among 10 ice-pop moulds (75ml-capacity). Insert sticks. Freeze overnight.
To serve, run moulds under warm water for a couple of seconds to remove ice-pops.
TIP! Ice-pop moulds usually come with their own sticks, but you can use wooden popsicle sticks available from newsagents and craft shops, for a change. If using the sticks, freeze the ice pops for 1 hour before inserting them to make sure they stay centred.