Ice lolly

Pour fruit purée, juice or a mix of both into lolly moulds, leaving a little room at the top for expansion. Add the sticks and freeze until solid, usually for at least 4–6 hours.

Use ripe fruit purée rather than juice alone: its pulp makes the frozen lolly less hard and watery. A spoonful of yoghurt or a little honey can also soften the texture; blend everything thoroughly before freezing.

Hold the mould under warm running water for a few seconds, keeping the water away from the lolly itself, then ease the stick out gently. If it resists, warm the mould briefly again rather than pulling hard.

They usually need at least 4–6 hours in a level part of the freezer. Once solid, keep them covered or transfer them to a sealed freezer bag so they do not pick up freezer smells; eat them within a few weeks for the best flavour and texture.

Strawberries, raspberries, mango and peaches all make flavourful lollies when blended with a little water or juice. For a smooth result, sieve out seeds from berries; for a layered lolly, freeze one fruit purée at a time until just firm before adding the next.

Ice lollies work well after a picnic or barbecue, especially alongside fresh fruit. You can also dip a partly thawed lolly in chopped nuts or toasted coconut, if everyone eating it can safely manage those toppings.

A frozen lolly can be very hard and may pose a choking risk for babies and young children. Supervise children while they eat, and choose a small, soft lolly that suits their eating skills; do not give a lolly on a stick to a child who may run with it.