A refreshing and fruity ice popsicle, quick and easy to make, that will delight little ones and grown-ups alike on hot summer days.
- ½ cup sugar
- 1 cup water
- ½ cup freshly squeezed lemon juice
- 1½ cups roughly chopped tropical fruit, cut it to fit your ice pop molds, including papaya, pineapple, mango, star fruit, lychee, kiwi, passionfruit
- crushed ice, for serving
- extra fruit, for serving
- mint leaves, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 8 x ⅓ cup ice pops.
Freezing time 6 hours or overnight
Combine the sugar and water in a small saucepan and stir over a low heat until the sugar has dissolved. Remove from the heat and allow to cool. Once cold add the lemon juice and chill.
Arrange the fruit evenly amongst the ice pop molds, pressing the cut surface against the sides. Insert the ice pop sticks. Pour over the homemade lemonade and freeze for 6 hours or over night.
Unmold and serve on a platter of crushed ice with wedges of fresh fruit and mint leaves.
• A fantastic way to use the most beautiful tropical fruit in season, use any combination of colours and flavours. You could even try a tablespoon of limoncello in the lemonade to make a delicious grownups treat!
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.