Make these fruity delicious Sorbet Lollies to cool down in the heat.
- 2 hr 30 mins + overnight to set
- Makes 12 lollies
- 125ml water
- 125ml sugar
- 400g pawpaw purée
- 400g strawberry purée
- 400g peach purée
- Combine the water and sugar in a saucepan on medium. Heat slowly, stirring for 2 minutes until the sugar is dissolved. Simmer for another 3-5 minutes or until the syrup thickens slightly.
- Divide the syrup into 3 equal parts and divide evenly between the papaya, strawberry and peach purées.
- Pour each purée into 4 ice-lolly moulds and freeze for 2 hours. Insert the ice-lolly stick and freeze overnight to set.
Use seasonal fruit, except pineapple and kiwi, as they won't set.
Magazine issue date: January, 2015