Fresh fruit sugar-free popsicles

Serves 4
Prep time 30 minutes + overnight freeze time

watermelon, strawberry and rojak flower popsicle
¼ small watermelon
1 punnet fresh strawberries
4 rojak flower (also known as ginger flower, available at wet markets such as Geylang Serai Market)

• Juice or blend the watermelon to get its juice.
• Slice rojak flower buds as fine as possible to extract maximum flavour.
• Pour half the available watermelon juice in a small saucepan with the rojak flowers. Bring the mixture to a simmer, then turn off the heat and allow the ingredients to infuse for 30 minutes.
• Strain watermelon and rojak flower juice into the reserved watermelon juice.
• Slice half of the strawberries very thinly, then press them in a single layer on the insides of the popsicle moulds.
• Dice the remaining strawberries and place in the centre of the moulds. Pour the watermelon juice mixture into the moulds, insert sticks, then freeze the popsicles overnight.

kiwi, cucumber and mint popsicles
4 mint leaves
2 Japanese cucumbers, juiced
2 kiwis

• Shred mint leaves and stir into the cucumber juice.
• Slice 1 kiwi fruit very thinly, then press them in a single layer on the inside of the popsicle moulds.
• Dice the other kiwi and place in the centre of the moulds. Pour cucumber and mint juice into the moulds, insert sticks, then freeze the popsicles overnight.

blueberry, banana, yoghurt and chia seed popsicles
2 punnets blueberries
1 banana
100ml milk
100g natural yoghurt
1 tbsp chia seeds

• Blend 1 punnet of blueberries, banana, milk and yoghurt until the mixture is smooth, then stir in chia seeds.
• Place the remaining blueberries in the popsicles moulds. Pour fruit blend into the moulds, insert sticks, then freeze the popsicles overnight.

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