PRETTY IN PINK POPSICLES WITH EDIBLE FLOWERS

Makes about 6

125 g (4 oz/1 cup) raspberries
2 bananas, peeled and frozen
250 ml (8½ fl oz) almond milk
finely grated zest and juice of 1 lime
6 edible flowers or thinly sliced slivers of lime

These little pink beauties are gorgeous inside and out. I love how pretty they are and they just burst with flavour. Raspberries and lime are a match made in heaven.

Simply blend the raspberries, bananas, almond milk and lime zest and juice together in a food processor or blender, until deliciously creamy.

Lay the flowers or lime slices face down in your moulds and spoon in the nice cream. Give the mould a sharp tap on the countertop to release any air bubbles. Insert a popsicle stick and freeze for at least 6 hours. To remove the smoothie pops from their moulds, run the moulds under warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould and enjoy!

To store, put each frozen pop between pieces of parchment paper and freeze for up to 3 weeks.

Top Tip: Silicone moulds work well for these. Simply place them under running water to make sure they are a little damp and it will help the pops come out easily.