Recipe from Spring 2019 issue of True Natural Health
Provided by Pure Gold Pineapples of Queensland



Makes 6 icy poles

half pineapple (2 cups or 300 ml), peeled, cored and juiced

half cup unrefined sugar syrup (half cup evaporated cane juice and half cup water), chilled

2 limes, juiced

half cup pineapple, finely diced



For sugar syrup: dissolve evaporated cane juice in equal part water and simmer in saucepan over medium heat for 5 minutes. Allow to cool then chill in fridge.

For juice: blend fruit (apart from lime) in a blender or food processor until smooth.

For Ice Blocks: mix pineapple juice, lime juice and sugar syrup in a mixing bowl or jug.

Pour into moulds, adding finely-diced pineapple before closing. Freeze at least 5 hours.

For simple ice blocks: just pour juice into moulds.




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