Berry ice pops mixture
100 g fresh or frozen berries
100 ml water
45 g Dansukker Granulated Sugar
40 g Dansukker Glucose Syrup

Lime and mint ice pops mixture
4 sprigs of mint
150 ml water
45 g Dansukker Granulated Sugar
20 g Dansukker Glucose Syrup
20 ml lime juice (about 1 lime)

Bring the berries, water, sugar and glucose syrup to the boil. Liquidise the mixture and strain through a fine sieve. Set aside to cool completely.

Bring the mint, water, sugar and glucose syrup to the boil. Simmer for 5 minutes.
Set aside and add the lime juice. Allow to cool completely, then strain and discard the mint leaves.

Pour a little of the berry syrup into six ice pops moulds. Freeze for about 45 minutes until firm. Pour a little lime and mint syrup into the mould. Freeze for a further 45 minutes. Continue the process until both syrups are used up.

Push lolly sticks into the moulds when the ice pops are firm enough. Freeze for another hour or so. Take the ice pops out of the freezer a few minutes before serving, then remove them from the moulds. Enjoy!

Tip: Some edible flowers: lilac, borage, cress, pansy, marigold, wood violet, rose, lavender and signet marigold.