There is nothing better than spending a hot summers day at the beach and coming home to refreshing ice pops. Of course full of delicious goodness and amazing bursts of flavour!
Apricot, Coconut Lassie
- 4 mango checks
- 2 apricots, plus one extra for decorating
- 250 mls of coconut milk
- 1 teaspoon of agave syrup
- 1 passionfruit (halved and the fruit taken out) stalks of stable flours or bamboo branch
Place the, Mango, Apricots, coconut milk and agave syrup into a food processor and blend till it becomes a smooth paste.
Have 5 cups or pop moulds ready
Place the lassie mixture into the moulds and then pour over the passion fruit and apricot pieces. Freeze and once set, put the cup in hot water till the outside of the pop melts and pull out.
Kale and Kiwi Pops
100 g of kale
250 mls of fresh apple juice
- Juice of ½ a lemon
- 3 kiwi fruit cut with the skin off
- Blueberries for decoration
- kale stalks for pops
Place the kale, apple juice, 2 of the cut kiwis and the lemon juice in a blender and blend till all the kale has been pureed. Pour into desired mould. Decorate with blueberries and kiwi. Place a kale stalk in at the top and freeze.
Sarah’s Tips and Tricks:
You Can play around with the fruit too, just put a spoon into your mixure and if it taste good, well its going to be amazing. Easy…
You can also place these on a tray and put them back into the freezer or serve as is. Another great idea is to get some desiccated coconut and roll the pop in the coconut and freeze for another half hour. YUMMY…