Look for raspberry tea bags with hibiscus to make these lollies as they bring a light floral flavour. A tasty low-fat, low-calorie, vegan treat for summer
Prep:10 mins
Serves 6
100g raspberries3 raspberry teabag1 tbsp maple syrupjuice of 1 lime
STEP 1Put the raspberries, raspberry tea bags and maple syrup in a bowl, then pour over 350ml boiling water. Leave to infuse for 10 mins, then remove the tea bags, stir in the lime juice and leave to cool. Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
