What’s cooler than being cool?

My fresh Raspberry and Champagne ice pops -that’s what.

When it's too hot to be cooking and you're too lethargic to even nip out to the shops then let me introduce you to a grown up cool- me -down based on our bestselling flavour. You'll need a tray of ice pop molds ( any will do) 

Makes around 6 Ice Pops (depending on your mold size)

50ml Raspberry Pureé

120ml Champagne (or Cava/ Prosecco- it's hot, let's not be fussy) 

20ml basic sugar syrup (see below) 

70ml cold water

A handful of chopped raspberries. 

Basic sugar syrup

250g sugar

250ml water

Boil up the sugar and water in a pan until the sugar has full dissolved then leave to cool – sugar syrups are incredibly useful in the kitchen and can be used for a multitude of other recipes so store this in a swing top bottle till next time- trust me, there'll be a next time. 

It might be incredibly tempting to slosh in a bit more booze in to these but remember – alcohol does NOT freeze (unless slightly watered down) so try and stick to this recipe as best you can.

Pop a few chopped raspberries in the bottom of each mold then add all the ingredients into a measuring jug and pour evenly into ice lolly molds (be careful not to fill them to the top to allow for expansion in the freezer), insert sticks then freeze overnight and grab yourself a deck chair.