Ingredients
2/3 cup fresh raspberries
1/2 cup fresh blueberries
1 ripe peach, cut into 1/2cm-thick slices
1 1/2 cups coconut water
1/2 cup fresh passionfruit pulp (about 6)
2 tblsps maple syrup
8 wooden ice-cream sticks
Method
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Divide berries and peach slices evenly among 8 ice pop moulds (100ml-capacity).
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Place coconut water, pulp, and syrup in a large jug. Stir until combined. Pour evenly over the fruit in moulds. Tap the bases of moulds to remove air bubbles. Insert sticks. Freeze overnight.
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When ready to serve, run moulds under warm water for a couple of seconds to remove ice pops.