Ingredients
Method
1.To make sugar syrup, place sugar, 1 cup water and glucose in a small saucepan. Stir over high heat until sugar dissolves and mixture boils. Remove from heat. Cool.
2.Process raspberries, 2 tbsp of the juice and 3/4 cup of the sugar syrup until smooth. Strain mixture through a fine sieve over a bowl, pushing down on mixture with a wooden spoon to extract all liquid. Discard seeds. Spoon strained mixture into a container; chill in the freezer.
3.Meanwhile, remove seeds from lychees. Process lychee flesh, remaining juice and 1/2 cup of the sugar syrup and 1/4 cup water until smooth. Strain mixture through a fine sieve over a bowl.
4.Spoon or pour 1½ tbsp lychee mixture into each of eight cup (80ml) popsicle moulds; freeze 2 hours or until mostly frozen. Spoon raspberry mixture layer on top.
5.Cover each mould tightly with two layers of plastic wrap. Pierce the wrap with the tip of a knife, then insert a paddle pop stick (the plastic wrap will keep the stick in position). Freeze popsicles 4 hours or overnight until firm.
