Name: Annabel Karmel's traffic light ice lollies recipe
Prep time: 30 min
Total time: 5 h
Yield: Makes: 2–4
Ingredients: 1/2 small watermelon; 90g caster sugar; 3 large ripe peaches, peeled; 5 large ripe kiwi fruit, peeled; 3tbsp water

By Annabel Karmel

published 2 July 2019

Annabel Karmel's traffic light ice lollies are so easy to make! Surprise the kids or get them to help you make these fun and tasty traffic light ice lollies - made with three different flavoured layers they take a while to make but they're well worth it. This recipe makes 2-4 ice lollies depending on how big your mould are. It'll take around 30 mins to prepare these ice lollies with a little waiting here and there too. You're going to love these ice lollies once they're done though! A great treat at kids parties in the summer months. Homemade is so much better tha shop-bought.

Ingredients

1/2 small watermelon
90g caster sugar
3 large ripe peaches, peeled
5 large ripe kiwi fruit, peeled
3tbsp water

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Method

For the red layer, remove the melon seeds. Puree the flesh with 30g of the sugar in a blender. Pour into the ice lolly moulds so they are all 1/3 full. Freeze for 1 ½ hours.
For the yellow layer, blend the peaches with 30g of the sugar. Pour onto the frozen red puree so the moulds are now 2/3 full. Freeze again until solid.
For the green, blend the kiwi fruit with the water and 30g sugar. Sieve the puree to remove the seeds. Fill the lolly moulds. Add the sticks and freeze.

Top Tip for making Annabel Karmel's traffic light ice lollies

You don't have to just do the traffic light colours - you can change the flavours and colour of the layers by altering the fruits such as blackcurrents for a purple layer and lemon for a yellow layer

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Dessert Recipes Ice lolly Recipes Kiwi Recipes Snack Recipes Summer Recipes

Annabel Karmel MBE is a chef and author of over 40 cookbooks based on nutrition, and cooking for babies, children and families. With her career spanning over 25 years she has pioneered the way families feed their babies and children all the world over.