Jelly crush ice-blocks
On a hot day, an ice-block is a refreshing way to cool down. You'll need special ice-block moulds and sticks for this simple fruity treat. Available from major supermarkets and speciality kitchen stores.
- 10 mins preparation
- Serves 10, Makes 10 Item
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Ingredients
Jelly crush ice-blocks
- 85 gram packet mango jelly
- 1 cup boiling water
- 440 gram can crushed pineapple. pureed (see tip)
- 1/2 cup apple juice
- 1/3 cup frozen raspberries
- 2 passionfruit
Method
Jelly crush ice-blocks
- 1In a large heat-proof jug. combine jelly crystals and boiling water, stirring until dissolved. Mix pineapple and juice through.
- 2Divide raspberries and passionfruit pulp between 10 x 1/3 cup ice-block moulds. Pour jelly mixture over the fruit to fill the moulds. Freeze for a minimum of 2-3 hours.
Notes
Puree crushed pineapple with juice using a hand blender or food processor. Try replacing the apple juice with lemonade or yoghurt.
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