The Scottish Mail on Sunday

WATER MELON CRUNCH LOLLIES

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THESE are great fun to make with the kids and you’ll know when they eat them you’re not giving them a load of artificial, processed junk.

Pop 900g diced, skinned watermelon, 2 tbsp caster sugar, juice of 3 limes and 2 tbsp grated fresh ginger in a blender, or use a stick blender, and whizz until smooth. Divide the mixture between ice lolly moulds and freeze overnight. Prepare a small pot of Greek yogurt and chop a handful of pistachio nuts. Just before serving, dip in the yogurt and pistachios to decorate.

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