
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
Nutrition and extra info
- Freezable
- Dairy-free
- Egg-free
- Vegan
Nutrition: Per serving (6)
- kcal38
- fat0g
- saturates0g
- carbs8g
- sugars8g
- fibre1g
- protein1g
- salt0g
Ingredients
- 1 small watermelon
Watermelon
wort-er-mel-onThought to have originated in Africa, watermelons are distinct from musk melons such as…
- 3 kiwis
Method
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.
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.
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