Refined sugar-free watermelon icy pole recipe for grown ups
Some call it an ice block, some call it a popsicle, and some call it an icy pole. Either way, they’re a nostalgic treat for all Aussies bringing back many memories of summertime in the garden.
Check out this recipe for a quirky fancy twist on a classic vintage Australian cold treat.
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Watermelon and blueberry icy poles
2 chamomile tea bags
1/8 cup honey
2 ¼ cups chopped watermelon
1 tablespoon lemon juice
½ cup fresh blueberries 8-12 wooden popsicle sticks
1. Place 3/4 cup boiling water into a bowl and steep chamomile tea bags for 10 minutes. Remove tea bags, add honey and allow to cool to room temperature.
2. Using a blender, pulse watermelon for 30 seconds or until smooth. Pass through a fine mesh sieve into a medium-sized bowl.
3. Add in chamomile tea and lemon juice, stir thoroughly.
4. Using a ladle gently pour in liquid, leaving 1cm on top empty. Divide the blueberries amongst the moulds, place on lids and insert popsicle sticks.
5. Freeze for 6 hours before serving.
This recipe is courtesy of Australian Blueberries.