Recipe by Neven Maguire who describes these ice-lollies as “thrist-quechers”. He also says that two tablespoons of vodka can be added if the popsicles are being served to adults.

Serves 6-8

Ingredients

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75g (3oz) caster sugar

Finely-pared rind of 2 limes, all white pith removed

275g (10oz) wedge fresh watermelon

juice of 1 lime

Method

Place the sugar in a pan and pour in 85ml (3fl oz) of water. Place over a very gentle heat and allow the sugar to dissolve, without boiling, until completely clear. Then bring the syrup to the boil and boil for four to five minutes or until it is 102°C/215°F – short thread stage. Remove from the heat and place the pan in a basin filled with cold water to cool the syrup down slightly. Stir in the lime rind and allow to chill.You should have about 50ml (2fl oz) of the lime sugar syrup in total.

Meanwhile, cut the watermelon flesh away from the skin and slice into chunks, picking out and discarding the seeds. Place in a food processor and process for one to two minutes or until the flesh has liquefied. Strain through a sieve into a large jug and stir in the lime sugar syrup (vodka, if using) and the lime juice. Pour the mixture into ice-lolly moulds.

The amount you make will depend on the size of your moulds. Place in the freezer for four to six hours, or until the lollies are completely frozen.

To serve, quickly dip the moulds into boiling hot water to remove the lollies and hand around to your guests.

Variations

1) Pineapple and Mint

Use a small pineapple that has been peeled and cored instead of the watermelon and add a good handful of mint leaves when blitzing in the food processor. You can use light rum in place of the vodka if serving to adults.

2) Mango and Coconut

Replace the watermelon with one large ripe mango that has been peeled and the ?esh cut away from the stone. Add ?ve tablespoons of coconut milk instead of the lime juice.