Ingredients

100g raspberries
3 raspberry teabag
1 tbsp maple syrup
juice of 1 lime

Method
step 1
Put 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.