Fresh raspberry popsicles

Combine the fresh raspberries with the sugar and whisk in the guar gum.

Blend with the water until smooth but still fruity.

Taste, and squeeze in the juice of half a lemon if too sweet; blend again to combine and pour into popsicle molds.

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

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

Strain out the raspberry seeds beforehand if you want to avoid the raw seed texture.

Optional glow: blend in a quarter to three eighths of a spoonful of vitamin B12 powder at high speed until the colour is fully incorporated.