Replace that regular 99 with this summer ice lolly recipe, and you’ll not only keep your waistline in check, you’ll also reap multiple health benefits. Strawberries and raspberries are excellent sources of immune-boosting vitamin C and bone-strengthening vitamin K, and their red pigmentation is caused by high levels of anthocyanins – a powerful antioxidant that has been shown to ease inflammation and protect against heart disease and cancer. If you don’t own a NutriBullet, use a regular blender.
Ingredients (serves 1)
½ cup strawberries
½ cup raspberries
1tbsp lemon juice
1tsp honey
1½ cups coconut water
Method
Add all ingredients to your NutriBullet’s Tall Cup and extract for 30 seconds, or until smooth.
Pour the mixture into ice lolly moulds (be sure to taste it first!) and freeze for at least three hours or overnight for best results.
