Raspberry rosé ice lollies

Instructions

1. Put the rosé, 60g of the raspberries, the lime juice and sugar into a blender and blitz until smooth. Press the mixture through a fine mesh sieve into a large jug, discarding any solids.
2. Divide the remaining raspberries between 8 x 150ml ice-lolly moulds, pressing three halves into each mould. Top with the rosé mixture, leaving a 1cm gap at the top. Freeze for 2 hours, until just frozen.
3. Push a lolly stick into each mould, then return to the freezer. Freeze for at least 4-5 hours, or overnight, until completely solid.