Rose Eton Mess Lollies

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.