Fresh raspberry popsicles

Whisk the raspberries, sugar and guar gum together.

Blend with the water until smooth but still fruity.

Squeeze in the lemon juice and blend again to combine.

Pour into popsicle molds.

Attach the lids and handles and freeze at least four hours, ideally overnight.

To unmold, dip in warm water about 10 seconds and pull out.

Strain out the seeds before freezing to avoid the raw raspberry flavour.

Variation: blend in vitamin B12 powder at high speed until the colour is fully incorporated, so the pops glow under a black light.