FRUIT AND TEA LOLLIES
Cooking time about 30 mins plus overnight for freezing Serves 10 FOR THE GUAVA AND RASPBERRY TEA LOLLIES: 80ml (⅓ cup) sugar 190ml (¾ cup) water 250ml (1 cup) guava juice 125ml (½ cup) raspberry tea 125ml (½ cup) fresh raspberries FOR THE ORANGE AND CHERRY TEA LOLLIES: 80ml (⅓ cup) sugar 190ml (¾ cup) water 250ml (1 cup) orange juice 125ml (½ cup) cherry tea Fresh mint leaves For the guava lollies, bring the sugar and water to the boil in a saucepan, then reduce the heat and stir until the sugar has dissolved. Add the juice and tea. Allow to cool, then divide between lolly moulds, add raspberries and freeze. Repeat for the orange lollies, adding mint leaves. After an hour, remove the moulds from the freezer and push sticks or lemon-grass skewers into the centre of each. Freeze overnight. To unmould, quickly dip each mould into a bowl of boiling water so the lollies slide out easily.