Fruit Lollies

Directions

1. Prepare your fruit: peel the kiwis and slice into thin rounds, slice the oranges into half rounds (removing rind and zest), and the strawberries into thin slices. Scoop out the insides from the passionfruit and pomegranate.
2. Divide your sliced fruit into ice lolly moulds as desired, filling tightly so the fruit doesn’t move too much when the liquid is added, but with enough space for some liquid to infiltrate.
3. Gently pour the liquid into the moulds so that it infiltrates the gaps and does not overflow. I used coconut water, adding juice from the lime to the water for the kiwi lolly and juice from the orange to the water for the orange and passionfruit lolly. I used 30ml soda water instead of coconut water to make the passionfruit fizz, but you could also use tonic or lemonade.
4. Tap the ice lolly mould on the counter, to release any trapped air underneath the fruit. Place the lid over the top, and pop a wooden stick into each of the moulds, avoiding piercing any of the fruit.
5. Gently place the moulds into the freezer, and freeze overnight.