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Halve 1 small watermelon and scoop the flesh out of one half into a bowl (you need about 375-400g). Pick out any black seeds. Purée the flesh using a hand blender or in a liquidiser. Fill ice lolly moulds three-quarters full with the purée, push the sticks in if you are using them, and freeze for at least 3 hrs, or overnight. Tip any remaining purée into an ice cube tray and freeze it.
STEP 2
Peel 3 kiwis and cut the green flesh away from the white core, discarding the core. Purée the flesh. Add a layer of about 4-5mm to the top of each lolly and refreeze for 1 hr. Add some green food colouring to the rest of the purée to darken it to the same colour as the watermelon rind. Pour a very thin layer onto the top of each lolly and freeze until you want to eat them.
Ingredients:
- Filtered water, but if you don't have it, it can be from the tap (as long as no one knows, of course) to taste.
- 1 form for ice (no need to grease).
Preparation:
- Put the water in the mold in an amount that you think is adequate for the desired size of ice. Then take it to the freezer and wait about 1h and 30min until the water changes to a solid state. This occurs when the water becomes very rigid, similar to a stone.
- Unmold giving small blows with the shape on the table or kitchen sink.
Okay, now you can use your ice in various recipes.