Watermelon, Raspberry & Kiwi Mocktail Ice Lollies
If you want to encourage (read: trick) your kids into eating more fruit, these fruity mocktail ice lollies are the ones for you. Watermelon (as the name would suggest) is around 92% water, so it’s no wonder these lollies are so refreshing and the raspberry and kiwi add a tartness to these little slices of cool.
- 75 75 g watermelon
- 7.5 7.5 g raspberries
- 0.5 0.5 kiwis
- A big splash of lemonade (or a different clear juice - like grapefruit)
- Cut the watermelon up. You won’t need the rind for this recipe, but no need to throw it away – chop it up and use it in slaws, salads or stir fry.
- Put the chunks of watermelon flesh into your food processor and blend.
- Strain the blended watermelon through a sieve into a jug or bowl.
- Place about 5 raspberries at the bottom of each lolly mould, you need about 1cm of space at the top of the mould, so push the raspberries down.
- Pour the watermelon juice into the mould, still leaving the 1cm space at the top. Pop the mould in the freezer for an hour, or until the watermelon juice is part frozen but not totally solid.
- While they’re in the freezer, remove the skin from the kiwis. Put the skin to one side, you can keep it to use later in a smoothie.
- Dice up the flesh of the kiwi and grab your partly-frozen lollies from the freezer. Add the diced kiwi fruit to the top of the mould, press them down so it’s packed in, top with your lemonade or clear juice. (do this over the sink to avoid mess from overflowing!)
- Put a stick in each mould and pop them back in the freezer until fully frozen.
Jordan says: Watermelon is a great fruit to include in ice lollies as it’s mainly water so freezes quickly and evenly. If you want to get a layered effect to your lolly, pop the watermelon layer in the freezer for around 45 mins to firm up, then carefully add your blended kiwi before placing back in the freezer to firm up.
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