Belvoir Farm Elderflower & Rose
Mix raspberries, Belvoir Farm Elderflower & Rose and sugar and leave to sit for 30min, until juicy.
Whip cream until it just holds soft peaks. Stir through strawberry mixture then spoon into 6 x 100ml (31/2fl oz) lolly moulds, pressing the mixture down to avoid air holes. Insert lolly sticks as directed and freeze until solid, preferably overnight.
To serve, melt chocolate in a heatproof bowl set over a pan of simmering water. Remove lollies from moulds and dip ends into the melted chocolate. Coat dipped ends in crushed meringue and serve.
Don’t forget to tag us in your bakes!