2 nectarines, sliced
1 ruby grapefruit, sliced
1 apple, sliced
40 goji berries
200ml passion fruit squash
Place slices of nectarine, grapefruit and apple into eight lolly moulds and top each one with five goji berries.
Mix the passion fruit squash with the water and fill the moulds.
Freeze upright overnight.
Place in hot water for 30 seconds to release them from the moulds and serve immediately.
This recipe was originally featured in the House and Leisure’s 2013 Food issue.