Raspberry Lemonade Pops

For the raspberry layer, in a food processor or blender, purée the raspberries, sugar and water. Pass the mixture through a fine meshed sieve to remove the seeds. Spoon it into the bottom of your mould (about 1/3 the way up) then pop it into the freezer for about 1 hour or until it has set.

Meanwhile, in a small sauce pan, prepare the lemonade layer. Combine lemon zest, juice, sugar and water over medium heat until dissolved. Let cool.

When the raspberry layer has set, spoon the lemonade mixture over top to fill your mould. Insert your sticks, and let freeze for another 4 hours.