Three watermelon lollies on a white background

Watermelon lollies

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Prep: 15 mins 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

Nutrition and extra info

  • Freezable
  • Vegan

Nutrition: Per serving (6)

  • kcal38
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0g
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Ingredients

  • 1 small watermelon
    Watermelon

    Watermelon

    wort-er-mel-on

    Thought to have originated in Africa, watermelons are distinct from musk melons such as…

  • 3 kiwis

Method

  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.

  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.

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