Recipe Of The Month: Summer Pops!

Watermelon Lollies

Serves 7

Halve the watermelon and scoop the flesh of one half into a bowl. Pick out the black seeds. Purée the flesh using a hand blender. Fill ice-lolly moulds three-quarters full with the purée, push the sticks in, and freeze for at least three hours, or overnight. 

Peel the kiwis and cut the green flesh away from the white core. Purée the flesh. Add a 4-5mm layer to the top of each watermelon lolly and refreeze for one hour. Add some green food colouring to the rest of the purée to darken it to the same colour as the watermelon rind. Pour a very thin layer over each lolly and freeze until you want to eat them.