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  • 1 cup strawberries
  • 4 1/2 tbsp runny honey
  • 3 large ripe peaches or nectarines, peeled, pitted, and sliced
  • 5 large ripe kiwi fruit, peeled and sliced


  1. Purée the strawberries with a hand blender.
  2. Strain the purée to get rid of the seeds.
  3. Stir 1 1/2 tbsp of the honey into the purée.
  4. Pour the strawberry purée into each of the ice lolly molds until each mold is one-third full.
  5. Freeze until firm, which will take about 1 1/2 hours.
  6. Repeat this process with the peaches and 1 1/2 tbsp of the honey, then the kiwi fruit with the rest of the honey.
Annabel Karmel Recipes (c) Ground Up Media Limited 2008

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