You can use whatever flavour combinations you like in these summery refreshers. Simply make fruit purées and freeze in moulds. Enjoy mixing and matching flavour combinations.

makes 6-8 lollies

  • 4 ripe apricots, destoned
  • 65ml (2½fl oz/¼ cup) alkaline or filtered water
  • 3 kiwi fruits, skins removed
  • 10g (¼oz) mint
  • 65ml (2½fl oz/¼ cup) alkaline or filtered water
  • 150g (5½oz/1 cup) blueberries
  • 100ml (3½fl oz/scant ½ cup) goat’s yogurt
  • 400g (14oz/2¾ cups) strawberries
  • 65ml (2½fl oz/¼ cup) alkaline or filtered water
  • 1 banana
  • 20g (¾oz/1 tbsp) raw cashew nuts
  • 100ml (3½fl oz/scant ½ cup) alkaline or filtered
  • water
  • 400g (14oz) pineapple
  • 80ml (3fl oz/? cup) alkaline or filtered water

Purée the ingredients for each flavour in a high speed blender. Make each flavour separately, so that you have a palette of tastes to play with. And do rinse the blender in-between.

Pour the purées into the ice pop holders as pure flavours or layer them to create multi-striped tasty wonders.

Freeze for 3-4 hours and then enjoy

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.