Raspberry ripple lollies

Raspberry ripple lollies


  1. Place the raspberries, lemon juice and sugar in a small saucepan and simmer for 15 mins.
  2. Pass the raspberry mixture through a sieve and set aside - you should have around 150ml purée.
  3. Mix the custard with the condensed milk until combined.
  4. Pour a tablespoonful of the custard into the bottom of your lolly moulds, then add a teaspoonful of the raspberry purée and drag a knife or skewer through the mixture. Alternate the custart and purée, dragging each time as before, to get a ripple effect. Place a wooden stick into each mould and freeze overnight before serving.

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Freeze any leftover mixture in ice-cube trays for bitesize treats


300g (101/2oz) fresh raspberries, washed under cold water
Juice of 1 lemon
50g (2oz) caster sugar
2 x 500g (1lb 2oz) pots Waitrose Seriously Creamy Madagascan Vanilla Custard
397g (14oz) can condensed milk


Time: 15 mins
Serves: 12
Nutrition: n/a