Watermelon ice pops and banana popsicles
As you already know from reading this column, I have long derived satisfaction from sneaking vitamins into my goslings’ food. Soaked goji berries in Bolognese, pureed avocado with pasta, ground sea veg into pancakes – I’m a little bit of a Mary Poppins.
So this week’s ice-pop recipes are The Snazz: great hunks of frozen watermelon to gnaw on, and creamy banana popsicles with brittle chocolate to nourish your little ones, while gifting you with 10 minutes of celestial silence. Fist. Bump. The watermelon’s striking red colour is a visual of the lycopene content, famed for its anti-inflammatory and antioxidant dance moves in the body. Watermelon also has the ace vitamins A and C, which boost the immune system.
Meanwhile, frozen bananas will deliver a consignment of B vitamins to recharge your battery and reset your smile-dial. These chaps also house lots of potassium, an important mineral to help with hydration in the sun. Have a good holiday, y’all!
Watermelon Ice Pops
You will need:
1 small watermelon
8-12 wooden lollipop sticks
Slice across the circumference of your watermelon with a very sharp bread knife and even sharper concentration. You’re looking for two thick, circular slices that are a little bigger than a side plate. Cut each circle into quarters – they’ll look like little Christmas trees. If it’s all alarmingly messy, you’re on the right track. Insert a wooden lolly
stick into the skin of each piece of watermelon so that it resembles an ice pop. You can make an insert with a sharp steak knife first. Line a non-stick baking tray with your lollies, and freeze them for four hours before looting.
Chocolate Banana Popsicles
Here’s another virtuous popsicle to tickle your dimples and make goslings giggle this summer. When banana freezes, it truly tastes and feels exactly like ice cream. Suck it and see, if you don’t believe me.
You will need:
2 bananas, peeled
4 wooden lollipop sticks
25g (1oz) dark chocolate
Chop each peeled banana in half – not lengthways, but down the middle. Insert a wooden lollipop stick into the bottom of each half to make four banana popsicles. Place the banana lollies on non-stick parchment paper and freeze them for four hours.
Meanwhile, slowly melt the dark chocolate over a bain-marie. This is a pot of simmering water, 2cm (1in) deep, with a bowl sitting on top. The contents of the bowl will gently melt from the steam. Don’t let the water boil, or let the bowl touch the water underneath. Dip the top of each frozen banana into the melted chocolate, then return to the freezer for five minutes to set.
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