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Three watermelon lollies on a white background

Watermelon lollies

Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus at least 4 hours freezing
  • Easy
  • Serves 6 - 8

Cool down on hot summer days with these refreshing watermelon and kiwi lollies. Great for the family to enjoy, they're low-calorie and full of vitamin C

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
Nutrition: Per serving (6)
HighlightNutrientUnit
low inkcal38
low infat0g
saturates0g
carbs8g
sugars8g
fibre1g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidiser. Fill ice lolly moulds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.

  • STEP 2

    Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. Add some green food colouring to the rest of the purée to darken it to the same colour as the watermelon rind. Pour a very thin layer onto the top of each lolly and freeze until you want to eat them.

Goes well with

Recipe from Good Food magazine, July 2017

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Rating: 5 out of 5.5 ratings

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