BERRIES

KIWI, BLUEBERRY AND AVOCADO GREEN TEA POPSICLES

Avocado provides colour and delivers a rich creamy texture to these popsicles without tasting of avocado. For a twist, replace the green tea with matcha (powdered green tea) blended with coconut milk.

PREPARATION TIME: 25 minutes | COOKING TIME: 5 minutes | SERVES: 6

200 g (7 oz) blueberries

1 teaspoon caster (superfine) sugar

3 large kiwi fruit

1 small very ripe avocado

1 tablespoon honey

1½ cups (375 ml/13 fl oz) brewed green tea, cooled

Depending on their size, have ready at least 6 large popsicle moulds and sticks.

Put the blueberries and sugar in a small pot over medium heat. Gently shake the berries, just until their skins burst and they start to release juice. Remove the pot from the heat and tip the berries, along with the juices, into a bowl to cool.

Peel the kiwi fruit, chop roughly and put in the bowl of a food processor. Halve the avocado, remove the stone and add the scooped soft flesh to the kiwi fruit. Add the honey and cold green tea, and blend to a smooth purée.

Put an equal amount of blueberries with their juice in each popsicle mould and fill with the kiwi and avocado mixture. Leave a little gap – about 1 cm (½ in) – at the top, as the liquid will expand when it’s frozen. Depending on the size of the moulds, add more green tea if necessary to fill. Gently stir with a long skewer, pop in the sticks and freeze.

To remove the moulds, dip them briefly in warm water and then serve the popsicles.