It seemed a little like summer was drawing to a close with mist in the morning and lengthening evening but unusually for the bank holiday an Indian summer seems to have come across us with weather forecast to be a respectable 26 – 30°C. I suspect there will be a few BBQ’s on the go.
Having gone for a long walk in the glorious sun with a local hiking group this morning, even with a refreshing drink in the pub after I was relieved when arrive home to remember that I had these in the freezer.
This is a really simple recipe that takes almost no time to prepare other than the freezing time and once completed can be stored in the freezer in an air tight container for several months. Perfect for an emergency hot day or last minute gathering.
On the plus side as well it is also sugar free. If you don’t find coconut water sweet enough, you can stir in a little maple or golden syrup before you add to the moulds. The coconut water is more to hold the fruit together and adds a little tropical goodness. It’s also high in electrolytes so is was very refreshing after the mornings activities. You could replace it with a fruit juice or diluted elderflower cordial if you prefer.
- 500 ml coconut water
- Handful of mixed fruit (Try blueberries, strawberries, mangoes, Kiwi, raspberries)
- 8 lolly pop sticks and lolly moulds
Wash and rinse your lolly mould thoroughly.
Cut up fruit if required and layer about half way up the mould.
Insert lolly pop stick in to mould and gently continue to layer the mixed fruit around it.
Top the mould up with coconut water.
Freeze for at least 4 hours.
To serve, pop the mould in to some warm water for a few seconds. The lolly should then pull away easily.
If you are not going to use immediately then store in the freezer in an air tight container for up to 2 months.