Method

• 1.
  Place raspberries, watermelon, lemon juice and 1/2 tsp salt flakes in a food processor and whiz until smooth. Strain through a fine sieve into a bowl, then use to half fill icy pole moulds. Freeze for 2 hours or until partially frozen.
• 2.
  Top up moulds with pineapple juice. Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick, pushing down a little into raspberry layer. Freeze overnight. Remove icy poles from moulds and serve immediately.