Weekend Recipe | Minted Passionfruit Lollies

Quick, healthy and the perfect treat for summer days – these minted passionfruit ice lollies from Kimberly Parson’s new book of vegetarian, gluten-free recipes, The Yoga Kitchen, are just what a warm Bank Holiday Weekend called for.

INGREDIENTS

pulp from 5 passion fruits

leaves from 2 sprigs of mint, washed

200g (7oz) fresh pineapple, peeled and roughly chopped

200ml (7fl oz/scant 1 cup) full-fat coconut milk

METHOD

  1. Begin by placing all the passion fruit pulp into a small bowl and give it a quick stir with a fork to ensure the flesh and seeds are not clumped together. Set aside.
  2. Now place all the remaining ingredients in a high-speed blender and blend until smooth. (If using a regular blender, this may take 1 minute or longer).
  3. For the fresh look of the passion fruit in these ice lollies (popsicles), place a little of the passion fruit pulp into each of 6 lolly moulds (molds), then pour a little of the blended pineapple mixture over the top.
  4. Alternate this process, filling all of the moulds. Make sure to leave a little space for the liquid to expand, then using a lolly stick or skewer, stir the liquids together slightly.
  5. Place a lolly stick in each mould and put in the freezer until completely frozen.
  6. To remove, run the moulds under warm water until the seal is broken and the lollies slide out.

 

Taken from The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography Lisa Cohen

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