Blueberry & raspberry lollipops

Fiona Bird: Food writer

Ingredients: serves 400ml


Method:

  1. Put the lime juice, fruit, sugar and water into a pan and bring it to the boil. Cook the fruit until the blueberries are soft. Taste and add more sugar if you need to. Allow the fruit to cool.
  2. Carefully strain the juice through a sieve into a big measuring jug. Use a spoon to push the juice through.
  3. Pour the strained blueberry and raspberry juice into the lollipop moulds.
  4. Freeze the moulds for 3-4 hours. Half way through the freezing time, when the mixture is slushy, push the lollipop sticks in.

Recipe tips:

- Blueberries should be firm when you buy them. Ensure that the berries are dry and pick out rotten berries before storing because moisture will cause them to rot. - Blueberries and raspberries freeze well and can often be added to recipes straight from the freezer. Simply lay them on trays (flash freeze) and then pack and seal them in plastic bags. - Fresh or frozen, blueberries and raspberries make a perfect snack - child sized too.