NECTARINE, MINT AND HONEY ICE LOLLIES

By Sophie Stevens

Ingredients:

3 medium ripe nectarines, washed

1/2 tsp crushed chillies (optional)

100g clear honey

1/2 lemon, juiced

8g fresh mint

Method:

1Slice a quarter of one nectarine into ten thin slices and divide between ten lolly moulds with the crushed chillies, if using.

5 Add the mint leaves and pulse to roughly chop. Carefully divide the mixture between the lolly moulds Add the lolly sticks, then freeze for at least six hours ( ideally overnight) before serving

6 Enjoy!

2 Cut crosses into the bases of the other two nectarines and put in a heatproof bowl with the remaining three quarters of the first nectarine Cover with boiling water for thirty seconds, then drain and run under cold water Gently press the skin to loosen, then peel away and discard (use a peeler or small knife to help if needed)

3 Roughly chop the peeled nectarines, discarding the stones, then transfer to a powerful blender with the honey, lemon juice and 200ml water.