Watermelon and Raspberry Ice Lollies

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
1 cup raspberries
1 cup cubed seedless watermelon
1/3 cup coconut milk (shake well before opening)
3 tablespoons honey
Juice of 1 lime
Pinch of salt
Toasted coconut or cocoa nibs, for serving, optional

Special equipment: four ice pop moulds.

Combine the raspberries, watermelon, coconut milk, honey, lime juice and salt in a blender and puree until smooth.

Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding. Roll in toasted coconut or cocoa nibs if desired.

The pops will keep in the freezer for up to 2 weeks.

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