Pour the pink lemonade into your ice pop moulds until it comes one-third of the way up the moulds. Place in the
freezer and insert the ice pop sticks after 30 minutes, when the lemonade is firm enough to hold them. Return to the freezer until solid.
Meanwhile, whizz the raspberries with 250ml of the orange juice in a blender. Set a fine sieve over a bowl or jug. Strain the purée through the sieve, using the back of a spoon to push as much juice and purée through the sieve as possible. Cover with cling film and set aside in the fridge.
When the pink lemonade has frozen, pour in the rest of the orange juice just until it comes two-thirds of the way
up the moulds. You might not need all the juice. Return to the freezer until solid.
Lastly, add a final layer of the raspberry purée to come just below the top of the moulds. Return the ice
pops to the freezer until solid.