Watermelon, Raspberry & Currant Ice Lollies

I have to confess that I’ve been having a bit of an ice lolly moment of late. Not your Fab or Starship varieties, but homemade, altogether more grown-up ice lollies. Ice lolly moulds, with their little wooden sticks poking out, typically line up in my freezer during August. I just make up a simple sugar syrup base adding the pureed and sieved fruit of my choice. They are ridicously easy.

Of late, one of my favourite ways to spend a bit rare me-time is to unapologetically  immerse myself into Pinterest seeking out recipes. I can be gone for sometime. It was during such a time recently that I stumbled upon these Watermelon, Raspberry & Currant Ice Lollies. They are from my all time favourite food blog cannelle et vanille. Have you ever seen cannelle et vanille? I’m totally smitten by it. It features the most inspiring recipes and the stunning photography can almost bring a tear to your eye, it is so beautiful.

So, without doubt, I will be making this recipe before summer is out. They look and sound divine don’t you think?

Watermelon, raspberry and currant ice lollies

makes 10

85 ml water
70 g natural cane sugar
450 g diced watermelon
130 g raspberries
60 g red currants
1 tablespoon freshly squeezed lime juice
Pinch of salt

In a small saucepan, combine the water and sugar. Bring to a boil over medium high heat. As soon as the sugar dissolves, remove pan from heat and pour syrup into a bowl to cool.

Combine the watermelon, raspberries, currants and lime juice in a blender. Puree the fruit and strain it through a fine mesh sieve. Add the cooled syrup and salt. Stir to combine. Pour into lolly moulds, insert sticks and freeze until solid.

Images via cannelle et vanille

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