Raspberry Sorbet Sticks

For the raspberry sorbet:

• 350g frozen raspberries
• 35g F°A Raspberry powder
• 100g honey
• 100g water 
• Squeeze lemon juice

For the white chocolate dip:

• 500g white chocolate
• 50g olive oil
• Fresh As Raspberry whole

Method:

1. Blend the raspberry sorbet ingredients well and pour into moulds. Insert sticks.
2. Freeze the moulds until hard.
3. Melt the white chocolate and olive oil over a bain-marie or in the microwave.
4. Dip the frozen sorbets into the chocolate and crumble over the Fresh As Raspberry whole.