Recipe and images by Linda Vandermeer | bubble and sweet blog
When the temperature starts to soar, it’s time to turn off the oven and get creative with treats that will cool you down … like these fun, bright popsicles.
Made with fresh fruit and coconut water, these icy treats are not just refreshing but also packed full of vitamins.
Make them with vibrant mixed fruit or mix it up and use just one type of fruit. The choice is yours and limited only by your imagination and the fruit you have available.
makes 10 regular sized popsicles
+ 1¾ cups coconut water
+ 2 kiwifruit
+ 1 peach
+ 3 large strawberries
+ ½ cup blueberries
+ Popsicle mould from Donna Hay
1. Remove skin from kiwifruit and cut into slices of approximately 1.25cm. Wash peach, blueberries and strawberries. Cut peach into slices. Hull strawberries and cut into slices.
2. Place fruit into your popsicle mould. To achieve a similar look to those in the picture, place a large piece of fruit like a kiwi or strawberry slice at the bottom, adding some blueberries and then another larger slice of fruit.
3. When all the moulds are filled, add the coconut water, leaving a 1cm gap at the top (for the liquid to expand during freezing).
4. Gently push the popsicle sticks into the moulds. Freeze overnight.
5. When ready to use, run hot water over the outside of the popsicle mould and pull the sticks with a light, even pressure until they slide out.
6. Eat straight away, or wrap each popsicle in baking paper and place in a plastic Ziploc bag in the freezer for up to 3 weeks.