food to glow

I don’t wish to be bossy but if you want to keep these as all-fruit you MUST have the ripest sweet fruit. Otherwise add a touch of date syrup, good acacia honey, maple syrup, or even a stock syrup (sugar-water). I’ve added lime juice and a little kaffir lime leaf to the pineapple puree, but pure and simple is our favourite.

Special equipment: Ice lolly moulds or small suitable cups (such as small paper ice cream cups) and wooden lolly sticks (available at WH Smith or hobby stores)

Pineapple and Strawberry

½ medium ripe pineapple, trimmed, cored and large dice

¼ tsp finely whizzed kaffir lime leaf or finely grated lime zest

Juice ½ small lime

3 tbsp Greek yogurt or vegan/coconut yogurt (optional)

1 cup chopped ripe strawberries – finely chop 2 tbsp of the strawberries

Any sweetener, to taste

1. Add the pineapple, lime leaf/zest, lime juice and yogurt to a blender or food processor and process until mostly smooth. Taste and add any sweetener if necessary, bearing in mind that frozen fruit tastes less sweet. Scrap the mixture into a jug with a lip. A jug makes it easier to pour the mixture into the moulds.

2. Rinse out the blender/food processor, then add all but the 2 tbsp finely chopped strawberries and process to a crimson pulp. Taste for sweetness and adjust as needed. Scrape the strawberries into another lipped jug.

3. Line up your ice lolly moulds or cups. Add a little of the finely chopped strawberries to the moulds, top with some of the pineapple, followed by some of the strawberry, and then finally a little more of the pineapple.

4. Top with the ice lolly stick covers (they usually have the stick integrated) or – as I did – push in the wooden sticks. The mixture is firm enough not to need any foil, cling film or card to steady it, but you may wish to use one of these. If so, I would top with some cling film and secure it with a rubber band then make a small nick where you want your stick to go and then follow this with the lolly stick.

5. Freeze for two hours before dipping the moulds/cups in warm water and loosening.

Four-Fruit Ice Lollies

The raspberries and especially the blackcurrants are fairly nippy fruits so you may wish to sweeten them up a bit, either keeping with the fruit theme using banana or dates, or pouring in a little of your favourite liquid sweetener. Oh, and I forgot to take photos of the making of these lollies, so don’t think you aren’t looking hard enough. 😉

3/4 cup each cup each raspberries, halved strawberries and blackcurrants

1 small banana (a small one won’t make the lollies taste of banana)

Maple syrup, honey, date syrup or stock syrup to sweeten as needed

1. Blend until smooth and fill ice lolly moulds. Freeze for 2 hours before enjoying.