A refreshing summer lolly, sweet peaches and tangy blackberries suspended in the lolly make it irresistible. Recipe from The Lolly Book by Karis & Dominic Gesua is published by Kyle Books. Images by Rita Platts.
- Put the peaches, sugar and 80ml of water in a blender and whizz together. Divide the mixture between the moulds, leaving a 1.5cm gap at the top.
- Place the blackberry slices in the moulds, (use a spare stick to move the blackberries into a nice pattern, if you like). Try to place the blackberry slices near to the sides of the moulds – this way, when you de-mould the lollies, the blackberries will be visible.
- Insert the sticks with the stick-holders and place in the freezer for 6 hours or overnight.
TOP TIPKeep the skin on the peaches – it retains more nutrients and fibre and gives the lollies a great colour and pattern.