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Watermelon lollies

Cool down on hot summer days with these refreshing watermelon and kiwi lollies. Great for the family to enjoy, they're low-calorie and full of vitamin C

  • Prep: 15 mins
    Plus at least 4 hours freezing
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 38
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0

Nutrition per serving

  • Calories 38
  • Carbohydrates 8
  • Saturated Fat 0
  • Sugar 8
  • Protein 1
  • Fat 0
  • Fibre 1
  • Salt 0

Ingredients

  • 1 small watermelon
  • 3 kiwis

Method

  1. Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidiser. Fill ice lolly moulds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.

  2. Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. 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 onto the top of each lolly and freeze until you want to eat them.

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