INGREDIENTS
- 6 tangerines
- 4 Zespri Green kiwifruit
- 2 limes
- 4 tablespoons agave nectar
METHOD
- Cut up the Zespri Green kiwifruit and grind them with a hand mixer. Grind up the tangerines.
- Dissolve the agave nectar in the juice of the limes and mix half of this with the ground kiwifruit and the other half with the tangerine juice.
- Filled the ice lolly moulds halfway with the kiwi fruit purée and put them in the freezer until they are hard. Then fill the rest with the tangerine juice and freeze again until ready to serve.
