Rainbow fruit lollies
|3/4 cup||strawberries — chopped and frozen|
|1/3 cup||dried apricots — frozen|
|1/3 cup||nectarines — chopped and frozen|
|1/3 cup||mango juice — or water for blending|
|3/4 cup||pineapple — chopped and frozen|
|1/4 cup||orange pieces — or juice|
|3/4 cup||kiwi fruit — peeled, chopped and frozen|
|baby spinach — only a few leaves for the colour, optional|
|3/4 cup||blueberries — frozen|
|1/2 cup||raspberries — frozen|
|1/4 cup||blackberries — frozen|
Blitz together the strawberries and water, then fill your ice lolly mould one sixth of the way up. You might wish to mark this out beforehand to keep the layers nice and equal. I find spooning the mixture as opposed to pouring works best here, and tapping the mounds on a hard surface helps to get the layers level.
Freeze until set, about 15 minutes (or about 45 minutes if your fruit wasn’t frozen to start with).
Blend the ingredients for the orange layer (I added a little honey here as the apricots were quite sour). Fill each mould with a layer of the mixture another sixth of the way up.
Repeat with the remaining layers, ensuring the previous layer is solid before adding the next to prevent the layers from mixing together,
After the last layer, freeze your ice lollies for at least 2 hours so that they are completely solid.
To remove the lollies from the mould, fill a bowl or sink with warm water and then place the mould in for a few seconds (but don’t let any water get into the moulds). If they don’t come out easily then leave them in the water a little longer.
TIP: If you are using the wooden ice cream sticks, push these in almost to the bottom after spooning in your orange layer. These are available at craft stores and baking stores. Otherwise use the tops that come with the mould after the last layer.