1 small cantaloupe melon
1 punnet raspberries
• Cut the melon in half. Scoop out the seeds and discard. Cut the rind off and chop the melon into large chunks. Place into a high-speed blender and puree.
• Pour into ice lolly moulds and add 5-6 raspberries into each lolly. Gently push them in to the puree to distribute them evenly in the lolly.
• Freeze for 4 hours or overnight.