Frozen Fruit Lollies
6,2 / 10
ready in 8 h. 40 min.
Prepare the strawberry ice by cooking the strawberries gently in a saucepan with 50g of the caster sugar and the 100ml of water.
Cook for 5 minutes until soft, then press through a fine sieve, collecting the puree in a bowl beneath.
Thin the puree with water until you have the consistency of a thin syrup. Stir in the enough red food colouring to produce the right red colour.
Pour into lolly moulds so that they come a quarter of the way up the moulds. Transfer to the freezer and allow to set for 2 hours.
Meanwhile, prepare the orange layer by cooking the orange segments with 50g of the caster sugar and 100ml of water for 5 minutes over a medium heat.
Puree using a stick blender and press through a sieve, collecting the puree in a bowl beneath.
Thin the puree with water until you have the consistency of a thin syrup. Stir in enough orange food colouring to produce a vibrant orange colour.
Allow the orange syrup to cool and then pour on top of the strawberry layer so that it comes half way up the moulds.
Arrange a lolly stick attached to a removable handle on top and return to the freezer to set.
Meanwhile, prepare the lime layer by combining the lime juice with 50g of sugar and 50ml of water.
Heat over a medium heat until you have a thin syrup consistency. Add enough green food colouring until you have a vibrant green colour.
Allow to cool and then pour on top of the orange layer once it has set so that it come three quarters of the way up the moulds (remove the handle – the stick should be secured and frozen to the orange layer now). Return to the freezer.
Prepare the lemon layer in the same fashion as the lime layer, substituting the lime juice for the lemon juice and the yellow food colouring for the green food colouring used with the lime layer.
Once cool and the lime layer has frozen, pour on top of the lime layer and return to the freezer to set for 2 hours.
Serve once frozen.