Passionfruit icy poles
Passionfruit had a golden age when I was a child. There were passionfruit soft drinks, there was barely a pavlova eaten that didn't have it covering the top, and yes – there was even a certain fruit-flavoured sparkling wine beverage in the mix when we got a little older, too. *Note: you will need 8 icy pole freezer moulds
Ingredients
2 x 170g cans passionfruit pulp in syrup
350ml coconut water
Method
1. Combine the entire contents of the cans of passionfruit pulp with the coconut water and mix well. Strain through a sieve to remove the seeds (but push through any pulp).
2. Divide the mixture between the compartments of icy pole moulds, but do not fill completely to the top. Add a few passionfruit seeds to each compartment, then add wooden sticks and freeze for at least 6 hours.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
