Ice lollies are the most refreshing thing on a hot day and putting them together is a doddle. Kids will enjoy dropping their favourite fruit into the moulds and seeing how pretty they look when they’re ready to eat. As far as summer snacking goes, these are ridiculously healthy, using agave for sweetness instead of white sugar and coconut water that’s full of potassium and really hydrating.
The measurements in this recipe are not specific, just a rough guide, as everyone has different sized ice lolly moulds.
I have suggested kiwis, blueberries and raspberries but, it goes without saying, you can use whatever fruit you prefer.
Fresh fruit and coconut water ice lollies
Approx. 300ml coconut water
1-2 tbsp. agave syrup
2-3 ripe kiwis, peeled and sliced into rounds
1 box of blueberries
1 box of raspberries
Mix together your coconut water and agave. Taste for sweetness; remember that when the mixture is frozen it will taste less sweet.
Fill your moulds about ¾ of the way up with fruit, then top up with the coconut water and agave mixture.
Insert the sticks and then freeze until solid.
To remove the ice lollies from the moulds before eating, run them under hot water for 30 seconds.