Jamie's fruit ice lollies

Celebrating the natural sweetness of fruit, these colourful ice lollies avoid the added sugars we find in most shop-bought versions, providing a delicious, nutritious snack or pud.

After dinner, my kids always ask for something sweet, and along with fruit and yoghurt, one of the staples we always have in stock is homemade lollies. A lot of puds flash red on the nutritional scale and are wolfed down in a minute, but these beauties are guaranteed to keep the kids quiet for 8 minutes straight, as well as getting some fruit into them. They’re super-simple to make, you can get the kids involved putting them together, and my lot love them, me and Jools included! Below are our favourite combos, but feel free to make up your own and vary the quantities to suit your moulds – just make sure you dilute any straight fruit juices with water or coconut water, and give your concoctions a taste before freezing to check the balance of fruity flavours.

1. In a blender, blitz fresh or frozen chunks of mango with some finely grated lime zest, a nice squeeze of lime juice and some coconut water, then divide between ice lolly moulds and freeze.

2. Halve wrinkly passionfruit, then scoop out and divide the seeds between ice lolly moulds. Squeeze clementine juice into a jug, dilute with water, then divide between the moulds and freeze.

3. Peel watermelon, peel and core Cox’s eating apples, blitz in a food processor with a little hum of finely grated peeled ginger, then divide between ice lolly moulds and freeze (or keep separate, freezing in fruity layers).

4. Peel and tear ripe bananas into a blender, add a little quality cocoa powder and some almond milk, blitz until smooth, then divide between ice lolly moulds and freeze (1 banana, 1 teaspoon of cocoa, 200ml of milk is good).

5. Decant tinned pineapple chunks (juice and all), into a blender with a few freshly picked mint leaves, add some coconut water, blitz until super-smooth, then divide between ice lolly moulds and freeze.

6. Pour unsweetened apple juice into a blender with an equal amount of water. Add blackberries, blueberries and a pinch of ground cinnamon, blitz until smooth, then divide between ice lolly moulds and freeze.

7. Drain tinned lychees, peel and deseed honeydew melon, blitz both in a blender with finely grated lime zest and a squeeze of lime juice until smooth, then divide between ice lolly moulds and freeze.
 

Super Food Family Classics by Jamie Oliver is published by Penguin Random House
Jamie Oliver Enterprises Limited (2016 Super Food Family Classics)