2 x 125g punnets raspberries
400g cherries, pitted
1/3 cup Chelsea Icing Sugar, sifted
½ cup water

1. Put the raspberries, pitted cherries, Chelsea Icing Sugar and water in a food processor. Cover and process until smooth and well combined.

2. Pour the mixture evenly between 8 x 60ml (1/4 cup) iceblock moulds. Cover with lids and freeze for 6-8 hrs or until frozen