TIP: You will need 3 to 4 passion fruits for this recipe.
Ingredients
Method
1.
Carefully divide yoghurt evenly among 12 ice pop moulds (1000ml-capacity), about 3 tsps in each. Tap the base of moulds to remove air bubbles. Freeze for 1 hour.
2.
Peel and discard the skin from the watermelon. Cut the flesh into 3cm pieces. You will need 800kg.
3.
Place watermelon flesh, sugar, and juice in a blender. Blend until smooth. Transfer to a jug. Stir in pulp.Â
4.
Pour evenly over yoghurt in ice pop moulds to within 5mm of the top. Tap the base of moulds to remove air bubbles. Insert sticks. Freeze overnight.Â
5.
When ready to serve, run moulds under warm water for a couple of seconds to remove icepops.Â
