Strawberry and Kiwi Ice Lollies

Mix the water and the squash in a jug. The squash should taste stronger than you would drink!

Pour half the mixed squash into a jar or bottle with a lid and add the xanthan gum. Shake vigorously until there are no lumps and then pour back into the rest of the squash and mix. If you’re struggling, add a bit more of the squash mixture to the jar and shake again. It should be a nice syrupy texture when you are done.

Pour the mixture into the moulds, leaving around 2 cm at the top, and freeze for 4 hours or until set.

Scoop the kiwi flesh out of the skins and blend until you have a smooth purée. Taste a little, if it’s quite tart add some sweetener to taste.

Pour the kiwi purée on top of the frozen strawberry mixture in the moulds and freeze again for 2 hours or until solid.