Watermelon & Raspberry Ice Lollies
Ingredients
- 3 slices Watermelon (seeds & skin removed)
- 100 g Cucumber (peeled)
- 150 ml Coconut water
- 225 g Raspberries (fresh or frozen)
- 2 tsp Maple syrup (optional and not for under 12 months)
Instructions
- Slice the watermelon and cucumber into large chunks and whizz up in a blender with the coconut water and two thirds of the raspberries for 20 seconds until well combined.
- Pour gently into your ice lolly moulds, filling them up to about ½ cm from the top.
- Chop up the rest of the raspberries roughly and pop them into the ice lolly moulds, pushing them down with the ice lolly sticks so they are evenly scattered through the mixture.
- Freeze for three hours and then devour. Can be stored in the freezer for up to 3 months.
Notes
Buy the ice lolly moulds from Amazon https://www.amazon.co.uk/Silicone-Popsicle-Cakesicle-Creative-Dessert/dp/B091984JCD/ref=sr_1_3_sspa
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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