150ml Del Rivo orange juice
400g fresh, peeled pear
150g Brooklea Greek yoghurt
8g fresh peeled ginger
25ml Grandessa honey
100ml Everyday Essentials apple and blackcurrant squash
Remove the stalks from the strawberries. Keep 8 strawberries to one side. Roughly chop up the rest and put into a food processor with the orange juice, pulse until smoothish. Put the purée into ice lolly moulds. Slice the remaining strawberries and push into the moulds.
Put on the lids of the moulds.
Freeze for about 6 hours or overnight.
Chop up the pear and grate the ginger.
Put all the ingredients into a food processor and blend until smooth.
Make up the liquid to 400ml with some water then mix well. Pour into ice lolly moulds and put on the lids. Freeze for 6 hours or overnight.
Put the blackberries in a glass dish and microwave for ¾ minute.
Push the warm berries through a sieve to remove the seeds.
Put the blueberries and the squash into a food processor and pulse until smooth.
Add the blackberry purée to the blueberries. Make up the mixture to 400ml with water and mix well.
Put the mix into ice lolly moulds and put on the lids. Freeze for 6 hours or overnight.