Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 1 out of 4
2 Ingredients
Number of servings
6
- 125grams punnet raspberries
- 650grams watermelon, rind removed, flesh roughly chopped
Nutrition per serving
178kJ / 43Cal
178 Kilojoules or 43 Calories
2% of daily energy intake*
Protein
0.9grams
Fat
0.2grams
Carbs
9.6grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Get creative this summer and let the kids cool off with these homemade watermelon and raspberry iceblocks that are bursting with fruity flavours.
Method
Step 1 of 3
Place raspberries and watermelon in a food processor and process until smooth. Transfer to a small jug.
Step 2 of 3
Pour fruit puree among 6 x 1/3-cup capacity iceblock moulds. Freeze for 30 minutes or until the tops are just beginning to freeze. Insert a wooden stick into each mould. Freeze for a further 4 hours or until firm.
Step 3 of 3
To serve, dip moulds in hot water and carefully remove iceblocks.
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