Refreshing summer ice lollies

A thirst-quenching ice lolly on a hot day is one of the great pleasures of summer. To make them, you’ll need a set of ice lolly moulds with stick holders, and some wooden sticks. To “de-mould”, place in warm water first and then pull the stick gently upwards in a straight line.

Peach & blackberry

Serves 4 200g ripe p peaches, unpeeled, stoned and cut into chunks 4 tsp na natural unrefined cane sugar 4-8 blackberries, slice sliced into 5mm-thick circles

• Put the peaches peaches, sugar and 80ml of water in a blender and whi whizz together. Keep the s skin on the peaches – it retains mo more nutrients and fibre, and gi gives the lollies a great colour and t texture.

• Divide the mixture betwe between the moulds, leaving a 1.5cm gap at the top to allow for expansion on freezing.

• Place the blackberry slices in the moulds ( (use a spare stickti k t to move th the b berriesi into a nice pattern, if you like). Try to place the slices near to the sides of the moulds; when you remove the lollies, the blackberries will be visible.

• Insert the sticks with the stick holders and freeze for at least 6 hours.

Raspberry mojito

Serves 4 200g raspberries 4 tsp white rum 4 tsp natural unrefined sugar 8 mint leaves 2 tsp freshly squeezed lime juice

• Put all the ingredients and 80ml of water in a blender and whizz together to form a purée.

• Divide the mixture between the moulds, leaving a 1cm gap at the top.

• Insert the sticks with the stick holders. Leave in the freezer for at least 6 hours.

Watermelon & kiwi

Serves 4 170g watermelon, rinds and seeds removed, chopped (dark green melons with faint stripes often have fewer seeds) Up to 4 tsp natural unrefined cane sugar (optional) 50g kiwi, peeled (buy the kiwis at least four days in advance; they ripen slowly)

• Put the watermelon in a blender and whizz. Taste the mixture to see if you need to add any extra sugar; this will depend on the sweetness of the fruit. If using,g add a little sugar at a time until the sweetness is to your taste.

• Divide the watermelon mixture between the moulds until they are e about three-quarters full.

• Insert the sticks with the stick holders olders and place in the freezer. Leave for about 3 hours or until the top of the mixture is totally frozen.

• For the second layer, whizz the kiwi and 25ml of water in a blender, again adding sugar to taste. How much sugar you need will depend on how ripe the kiwis are; the riper they are, the less sugar you’ll need.

• Remove the stick holders and pour the kiwi mixture into the moulds, leaving a 1cm gap at the top. There is no need to put the stick holders back on. Return to the freezer for a further 6 hours.