Watermelon and Pineapple Ice Blocks

clock 25 minutes + 4 minutes bowl Serves 8
Summer Ice Dairy Free Gluten Free
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Ingredients

  • ²⁄₃ cup sugar
  • ¾ cup water
  • 800g seedless watermelon, skin removed, roughly chopped
  • 2 Tbsp lemon or lime juice
  • 1 pineapple, skin and core removed, roughly chopped
  • 1 Tbsp passionfruit pulp, strained so the seeds are removed
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How to Zest, Peel and Segment Citrus

Method

  • 1. To make the sugar syrup, in a small saucepan, combine sugar and water over a medium heat. Cook stirring for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring for 1 minute. Leave to cool to room temperature.

  • 2. Place watermelon in a blender and process until smooth. Press through a sieve into a jug, until you have 1 cup of juice. Discard the pulp. Combine watermelon juice with half the sugar syrup and half the lemon or lime juice. Strain through a fine sieve. Pour into ice block moulds so they are filled half way. Freeze for 2 hours or until solid.

  • 3. Place pineapple in blender and process until smooth. Press through a sieve into a jug, until you have 1 cup of juice to use. Discard the pulp. Combine pineapple juice with remaining syrup, passionfruit pulp and remaining lemon or lime juice. Strain through fine sieve or strainer.

  • 4. Remove moulds from freezer. Pour pineapple mixture into the moulds and insert sticks. Freeze for 2 hours or until ice blocks are solid.

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