We’re already well into May and the kids are STILL eating homemade ice lollies. Not that I’m complaining, as keeping two toddlers entertained in warmer weather is that much more enjoyable. But it is quite sobering (not that I’ve been putting gin into my lollies. OK not a lot…) but climate change is actually in progress. Balmy 31C afternoons don’t exactly go hand in hand with crunchy autumn leaves.
But we’re making the most of it, and my reusable silicone lolly moulds have been working overtime this year! The added bonus of all the citrus fruit coming into season means they can be easily incorporated to more summery drinks and in our case, citrus lollies.
- 200ml freshly-squeezed naartjie juice
- 100ml coconut milk
- 1-2 tablespoons honey
- I’m lazy and just whizz everything together in a blender, whole naartjie segments and all. But if you don’t like bits or want a more traditional ice lolly texture, then juicing before hand is best
- Top up your reusable lolly moulds or silicone squeezies (pictured) which I prefer as they make less mess, and with my youngest who loses interest half-way through a lolly, they can be put back in the freezer.
- They freeze best over night, otherwise they can be ready, albeit a bit slushy, after a couple of hours if you’re in a rush