From our family kitchen
Mixed Berry Ice Lollies with Coconut Water
Published
Preparation Time: 5 minutes
Cooking Time: None. Freeze for 6 hours to overnight
Serves: 4 Ice Lollies
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 2 strawberries, thinly sliced (tops removed)
- 16 raspberries, halved
- A handful of blueberries
- Around 200ml of Coconut Water (roughly 50ml per mould)
Method
- In the ice lolly moulds add the berries.
- Fill up the moulds with Lucy Bee Coconut Water, and place the stick in.
- Place in the freezer, for 6 hours or overnight.
- Tip: If you find air bubbles in the mould, use a clean toothpick to move the fruit so the air bubbles can be released, this will stop holes forming when the ice lollies are freezing.
- You could also blend all of the ingredients together, and pour into the moulds.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story