Raspberry and strawberry lemonade ice blocks

Method

1. Raspberry syrup

   To make raspberry-infused simple syrup combine water, sugar and 1/2 cup of raspberries in a small saucepan and bring to a slow boil. Reduce heat to medium and simmer up to 7 minutes, stirring occasionally to gently mash raspberries. When sugar is completely dissolved and raspberries have broken down, remove from the heat and let cool completely. Strain raspberry mixture through a fine-mesh sieve and into a small pitcher to remove the seeds. Discard the seeds.

2. Ice-blocks

   Add lemon juice to raspberry-infused simple syrup small pitcher and stir. Fill individual ice block moulds with sliced strawberries and remaining raspberries. Pour raspberry lemonade into ice block moulds, insert sticks and freeze for at least 4-6 hours; freeze overnight for best results. Note: for sweeter ice blocks, poach sliced strawberries and raspberries in simple syrup during last minute of cooking (after mashing raspberries). Remove fruit and set aside before straining.