Chop, blend, pour into moulds and freeze for a zero-waste treat that turns ‘almost off’ to totally on. It’s like giving our fruit a second chance at a very cool life.
Fruity ice lollies
Dust off your lolly moulds and grab some ice cream sticks for this refreshing summer snack.
Makes 10-12 ice lollies
Ingredients
⅔ cup water or fruit juice of your choice
3 Tbsp sugar (optional)
¼ cup chopped fruit of your choice
1 tsp lemon juice
Fresh mint (optional)
Bubbly or sparkling grape juice, for serving (optional)
Method
- Heat water and sugar in a pot until the sugar has dissolved. Allow to cool. If using fruit juice, skip this step. There’s no need to add sugar as the juice is sweet enough.
- Combine liquid base with chopped fruit and lemon juice. You can leave it chunky if preferred or blend it until smooth.
- Pour into ice lolly moulds of your choice. Add fresh mint, if using.
- Freeze for 1 ½ hours. Once the lolly starts to set, secure with an ice cream stick.
- Freeze for a further 4-6 hours or overnight.
- An optional celebratory serving suggestion is to serve the ice lollies upside down in a pretty glass topped with some bubbly.
Cook’s tip: We recommend using fruit such as berries, stone fruit, kiwi, mango, pomegranates or pineapple. If you prefer you can blend the mixture for a smooth consistency or have chunks of fruity bites in the ice lollies.
Good to know
Got a few sad-looking strawberries or a mango that’s giving you the side-eye? Don’t let them go to waste, transform them instead. Overripe fruit is perfect for blitzing into juicy summer ice lollies that scream sunshine and sustainability.
Recipe & styling: Lichelle May
Photography: Donna Lewis
Also read: For the kids: Granadilla ice lollies
