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

1. 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.  
2. Combine liquid base with chopped fruit and lemon juice. You can leave it chunky if preferred or blend it until smooth. 
3. Pour into ice lolly moulds of your choice. Add fresh mint, if using. 
4. Freeze for 1 ½ hours. Once the lolly starts to set, secure with an ice cream stick.  
5. Freeze for a further 4-6 hours or overnight. 
6. 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

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