Watermelon & Kiwi Ice Block
This ice block looks like a frozen slice of watermelon!
The Ice Block Book by Karis and Dominic Gesua Photo: Rita Platts
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170g watermelon, rind and seeds removed, chopped (dark green ones with faint stripes often have fewer seeds)
0-4 teaspoons natural unrefined cane sugar.
50g kiwi, peeled
Put the watermelon in a blender and whizz. Taste the mixture to see if you need to add any extra sugar; this will depend on the sweetness of the fruit. Add a little sugar at a time until the sweetness is to your taste.
Divide the watermelon mixture between the moulds until they are three-quarters full.
Insert the sticks with the stick-holders and place in the freezer.
Freeze for about 3 hours or until the top of the mixture is quite frozen.
For the second layer, whizz the kiwi and 25ml of water in a blender, again adding sugar to taste. How much sugar you need depends on how ripe the kiwis are; the riper they are the less sugar you’ll need.
Take off the stick-holders and pour the kiwi mixture into the moulds, leaving a 1cm gap at the top. There is no need to put the stickholder back on. Return the moulds to the freezer.
This is an edited extract from The Ice Block Book by Karis and Dominic Gesua (Kyle Books, $24.99). It is available now.