1

Place raspberries, 2 teaspoons stevia and 1/4 cup (60ml) water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until raspberries collapse. Strain raspberry mixture into a jug, pushing as much pulp through as possible (you should have approximately 3/4 cup). Discard seeds. Set aside to cool.

2

Pour raspberry mixture evenly among ten 1/3-cup (80ml) capacity iceblock moulds. Insert wooden iceblock sticks. Place in freezer for 4 hours or until set.

3

Meanwhile, place juice, mint sprigs, 1 1/2 tbs remaining stevia and 1/4 cup (60ml) water in a small saucepan and bring to a simmer. Remove from heat. Cool. Remove and discard mint sprigs.

4

Pour lemon mixture evenly over frozen raspberry mixture in moulds to form a second layer. Top each with a mint leaf. Place in the freezer for 4 hours or until set.

5

Meanwhile, place blackberries, remaining stevia and ¼ cup (60ml) water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until blackberries collapse. Strain blackberry mixture into a jug, pushing as much pulp through as possible (you should have approximately 3/4 cup). Discard seeds. Set aside to cool.

6

Pour blackberry mixture evenly over frozen lemon mixture in moulds to form a final layer. Place in the freezer for 4 hours or until set. Serve.