PIÑA COLADA
ICE LOLLIES

If you like piña coladas... then you'll love this recipe from Sarah Britton's debut cookbook My New Roots. A refreshing summer treat that will transport you to tropical climes, she's added passion fruit to the blend to give it a deliciously tangy twist.

Sarah Britton's piña colada ice lollies in an ice lolly rack

INGREDIENTS

8 medium passion fruit
3 cups / 375g chopped fresh (not canned) pineapple
1 (14 ounce / 400ml) can full-fat coconut milk
2 tablespoons raw honey or pure maple syrup

YOU WILL NEED

Small bowl
Ice lolly moulds
Blender

Detail shot of Grilled Courgette with Spring Onion and Hazelnut

METHOD

1.

Scoop out the flesh from the passion fruit into a small bowl and set it aside. (You will have about 1 cup / 250 ml total fruit pulp.)
2.

Combine the pineapple, coconut milk, and honey in a blender, and blend on high speed until smooth.
3.

Into each ice lolly mould, pour a small amount of either the pineapple-coconut blend or the passion fruit pulp, and then alternate between the two until you’ve almost reached the top (leave a small amount of space at the top to allow the liquid to expand slightly in the freezer). Using an ice lolly stick or skewer, stir the liquids a little bit to create a marble effect.
4.

Insert an ice lolly stick in each mould, and freeze until completely frozen, about 4 hours.
5.

To serve, run each mould under warm water until the ice lolly easily slides out.