Pink lemonade ice-pops

Recipe by Shane Smith

(Makes 8-10)

INGREDIENTS

100g caster sugar

100ml water

225g fresh raspberries

juice two lemons

500ml tonic water

METHOD

In a medium sized pot, add the sugar, water, raspberries and lemon juice and heat until the sugar is dissolved and the raspberries are soft.

Remove from the heat and allow to cool.

Add the tonic water and mix.

Strain this mixture and pour into your Ice-pops moulds with stick and freeze over night.

Simply de-mould and enjoy!

Top tip: To cut down on the sugar, you can use soda water instead of tonic water.

ABOUT THE CHEF

Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One. You can contact him at shane@chefshanesmith.ie

For more recipes and demos, check out: www.chefshanesmith.ie

Congratulations to Shane who features in the latest edition of Bake from Scratch magazine