Tutti frutti pops

MAKES 8

250g caster or granulated sugar freshly squeezed juice 2 oranges freshly squeezed juice 1 lemon freshly squeezed juice 2 limes 125g fresh raspberries

8 ice lolly moulds and sticks

Place the sugar and 500ml water in a pan and heat gently, stirring, until the sugar has dissolved. Turn up the heat and boil for 1 minute. Remove from the heat and leave to cool completely.

Place the orange, lemon and lime juices each in separate bowls and stir enough sugar syrup into each to give approx. 150ml liquid per bowl, with leftover syrup. (The exact amount of syrup you add will depend on how much juice your fruits provide.) Place the raspberries in a blender with 100ml of the remaining sugar syrup.

Blend until very smooth. Taste and add more syrup if needed.

Pour the orange syrup into each mould to fill around one-quarter of the way up. Freeze for around 1 hour until completely set. Pour in the lime layer to fill around halfway up – either add the sticks at this stage or freeze until the mixture is firm enough to hold the sticks. Freeze again until firm and repeat the process, adding then freezing a raspberry layer, then finally adding the lemon layer to fill to the top. Freeze for 4-6 hours until frozen.

When ready to serve, quickly dip the moulds into hot water, then pull out the popsicles.