Granadilla ice cream stick

(12 sticks)

  • pulp of 10 granadillas
  • 200 g (250 ml) sugar
  • 500 ml water
  • juice and zest of 2 lemons

Place all the ingredients in a medium-sized pot. Bring to the boil and simmer slowly for 5 minutes. Allow to cool. Place mixture in food processor and process for 2 minutes. Strain through a sieve to get rid of seeds. Return one tablespoon of seeds to the mixture and discard the rest. Pour mixture into moulds and freeze. Turn out and serve.

HINT: To make your own moulds: Place sticky tape over the middle of the opening of a paper cup. Make a hole in the middle of the tape. Press ice cream sticks through the hole and pour in the mixture. Freeze overnight.