Mini chef
Utensils
Lemon squeezer
Measuring cup
Paring knife
Stick blender
Timer
ice cream sticks
Cutting board
Kitchen scales
Spoon
Ice lolly moulds (each approx. 75 ml)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Lemon
Squeeze the juice from the lemon.
Melons
Scoop out the melon seeds with a spoon, peel and chop into pieces. Place the melons separately in a blender with ½ tbsp of lemon juice each, puree in batches.
Pour the red puree into the ice lolly moulds, freeze for approx. 30 mins. Pour the orange puree into the ice lolly moulds, freeze for approx. 30 mins. Pour the green puree into the ice lolly moulds, insert the lolly sticks. Freeze the lollies for approx. 6 hrs. or overnight.
| Tip: | Use any leftover melon for fruit salad, muesli, fruit skewers or smoothies. |
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