Rainbow Ice Lolly Recipe
a delicious way to enjoy fresh fruit goodness!
Servings 6
Equipment
- 6 lollipop moulds
Ingredients
Yellow pineapple syrup
- ¾ cup pineapple
- 1 tablespoon sugar avoid sugar if using canned pineapple
- ½ tablespoon lemon juice
- Water or Pineapple juice (from tin to blend)
Green Grapes syrup
- 1 cup grapes
- 1 tablespoon sugar
- ½ tablespoon lemon juice
Orange Peach Syrup
- 1 peach deseeded
- 1 tablespoon sugar
- ½ tablespoon lemon juice
- Little water to blend
Red plum syrup
- 2 plums deseeded
- 1 tablespoon sugar
- Little water to blend
Instructions
Yellow Pineapple syrup
- Mix all the ingredients in list and blend together until smooth and keep in freezer to chill for 30 minutes.
Green Grape syrup
- Mix all the ingredients in list and blend together until smooth and keep in freezer to chill for 30 minutes.
Orange Peach Syrup
- Mix all the ingredients in list and blend together until smooth. Use as little water as possible to blend. Keep in freezer to chill for 30 minutes.
Red Plum Syrup
- Mix all the ingredients in list and blend together until smooth. Use as little water as possible to blend. Keep in freezer to chill for 30 minutes.
Assemble
- Fill plum syrup in each mould.
- Now, peach syrup slowly without mixing.
- Then fill pineapple syrup followed by grape syrup.
- Place the sticks in the mould and fix the lids.
- Freeze for 12 hours or overnight.
- Dip each mould in warm water to release the lollipop from sides. Then carefully remove from mould and serve immediately.