Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
The scorching temperatures have hit and the hotter it gets the more our appetites seem to dwindle. Food seems most appetising when it can be served cold… ice cold if possible. Whatever time of day, ice cream always seems like a good idea. These ice lollies aren’t really ice cream, they’re just frozen fruit held together with coconut water, so not only are they delicious and refreshing, they are also pretty healthy (and completely vegan) too!
These are the fruits I used for this recipe but there is no right and wrong here. Anything goes so just see what you have in the fridge!
- 1 kiwi
- 4 strawberries
- 1 slice melon
- 2 slices pineapple
- 5 grapes
- Handful blueberries
- Handful mint or basil, finely chopped
- 1 lime, juice only
- 300ml coconut water
- Chop the fruit so that it is small enough to fit into the moulds. You can use any fruit available in any combinations.
- Mix the fruit together with the herbs and lime juice.
- Fill the ice lolly moulds with fruit taking care not to over stuff them.
- Fill to the top with coconut water.
- Cover and place a stick into the mixture.
- Freeze overnight until completely solid.
- To remove from the mould, remove the top, run under warm water for 30 seconds. The ice lolly should easily slide out of the mould.