These homemade, inexpensive ice blocks are full of seasonal fruit and yoghurt, and it’s perfect to serve as a refreshing dessert or as a cooling snack over summer.
1 punnet strawberries, washed with stems removed
1 cup (250 ml) apple or pear juice
250 gm fresh pineapple, chopped
1 cup (250 ml) fruit or plain yoghurt (strawberry is ideal)
Using a blender mix the strawberries with half the apple juice. Strain into a bowl and throw away the seeds. Rinse the blender, and repeat with the pineapple and remaining apple juice.
Pour the strawberry puree into the base of 6-8 ice block moulds, and freeze for 1 hour.
Then add the pineapple puree evenly to the moulds, and freeze for 1 hour.
Lastly finish filling the moulds evenly with yoghurt. Add the sticks or lids
Freeze for 2 hours before eating.
Makes 6-8 ice blocks
Tip: to remove ice blocks from moulds, quickly run the mould under warm water and ice blocks will slide out.
These can either be made in ice block moulds or ice trays (mini’s)
1/2 (750g) pineapple, peeled, cored, chopped
1 large mango, peeled, chopped
4 passionfruit, halved
2 cups fruit juice (tropical is great, but any will do), or lemonade for a special treat
Place pineapple and mango in a food processor or blender. Blend or process until smooth. Remove to a jug. Add passionfruit pulp and fruit juice. Stir to combine.
Pour mixture into moulds. Insert sticks or lids. Freeze until set. Makes 18 ice blocks or loads of mini’s.
Remove ice-blocks from moulds. Serve.