15 mins (plus freezing)
- 1 large slice of watermelon
- 150g raspberries
- 3 nectarines
- Rosewater and honey to taste
Skin and deseed the watermelon and then liquidise with the raspberries. Taste the juice – it should be rather sweet as your tastebuds will be partially numbed by the cold, so you may want a tablespoon of honey. Whizz it and check again until you are happy.
Half fill the lolly moulds and place in the freezer.
Meanwhile, stone the nectarines but keep the skin on. Liquidise and add honey and rosewater to taste. Once the lollies have frozen, add the nectarine purée and place back in the freezer for at least 5 hours or until ready to eat.
ALTERNATIVE: for a somewhat more adult take, orange juice sweetened with a little dash of sugar and a slosh of Campari makes for fantastically tasty and only gently boozy lolly.
Image: John Holdship