- 2 Florida Grapefruit, juiced
- 300 g fresh blueberries, washed
- 375 ml coconut milk
- ¼ tsp. vanilla extract
- 100 g turbinado sugar
- 125 ml water
In a small saucepan over medium-high heat, combine sugar and water and boil for 5 minutes until sugar is fully dissolved. Set aside and allow to fully cool.In a blender, pulse blueberries with 60 ml of coconut milk and 2 tbsp. of sugar syrup and vanilla until combined and set aside.
Slice Florida Grapefruit in half. Squeeze and strain juice. Stir in remaining syrup.Equally fill moulds in order: Florida Grapefruit juice, coconut milk, and spoon in blueberries. Place lid on top of your mould and fill slots with wooden ice lolly sticks. Freeze for 3-4 hours or overnight.Run mould under warm water to help release ice lollies. Serve and enjoy!
Start with juice, ¼ fill with coconut milk
Top with blueberries.