Liam Charles’ breakfast berry smoothie popsicles Photograph: Issy Croker/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Rachel Vere. To make the lollies, draw four 6cm/2½in circles on a piece of baking parchment. Lightly grease the circles with vegetable oil. The next part was even easier - pouring the mixture into a blender, adding the banana chunks and honey, and processing "until smooth and thoroughly combined".

ALLERGY ADVICE: FOR ALLERGENS, SEE UNDERLINED INGREDIENTS IN BOLD. ALSO, MAY CONTAIN NUTS, PEANUTS AND MILK. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.Discover a feast of flavours, including sweet bubble gum, fizzy cola, sharp lemon and lime, ripe banana and sugary nougat, plus tangy sherbet and fruity milkshake.

For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. So whether you’re entertaining at a BBQ, garden party or picnic, you’ll icy goodies ready to dish out as the perfect dessert after your savoury delights. Milkshake Lollies: Water, Reconstituted Skimmed Milk Powder, Vegetarian Whey Powder ( Milk), Glucose Syrup, Sugar, Coconut Oil, Fat Reduced Cocoa Powder, Stabilisers: Guar Gum, Locust Bean Gum; Flavourings, Concentrated Beetroot Juice, Gelling Agent: Pectins. If you prefer tubs to share under the stars on a summer’s evening, our huge range of ice creams are waiting to be discovered and added to your basket today. We’ve got tubs and cones available in a host of delectable flavours.

Traffic Light Lollies: Water, Glucose-Fructose Syrup, Sugar, Acid: Citric Acid; Stabilisers: Guar Gum, Locust Bean Gum; Flavourings, Spirulina Extract, Safflower Concentrate, Paprika Extract, Concentrated Beetroot Juice, Colours: Carotenes, Curcumin; Gelling Agent: Pectins. Strawberry Split Lollies: Water, Reconstituted Skimmed Milk Powder, Sugar, Strawberry Purée (6%), Glucose-Fructose Syrup, Vegetarian Whey Powder ( Milk), Glucose Syrup, Coconut Oil, Acid: Citric Acid; Emulsifier: Mono- and Diglycerides of Fatty Acids; Stabilisers: Guar Gum, Locust Bean Gum; Concentrated Beetroot Juice, Colour: Carotenes; Flavouring, Gelling Agent: Pectins.

Blend the lemon peel in a blender, or use a knife, until finely chopped. Add the caster sugar and citric acid and blend again briefly to combine. Choc Ice Cream Lollies: Water, Reconstituted Skimmed Milk Powder, Coconut Oil, Sugar, Vegetarian Whey Powder ( Milk), Glucose Syrup, Emulsifiers: Mono- and Diglycerides of Fatty Acids, Soya Lecithins; Fat Reduced Cocoa Powder, Cocoa Mass, Stabilisers: Guar Gum, Locust Bean Gum; Flavouring. Then you need to bring the mixture to a boil over a medium heat while whisking continuously. It's important to keep stirring, otherwise it might burn. Pureed fruit (peach, raspberry, banana) or fresh juice ( watermelon, grapefruit) both work on their own, sweetened or gussied up with added bits. Minimalist Baker does blueberries, satsuma segments and chopped-up peach in orange juice. Mark Grossman simply dips frozen banana halves in melted, buttery chocolate then adds sprinkles to freeze.Once bubbles start to appear, you should remove the pan from the heat, add in the vanilla extract and stir again. Everything was going smoothly so far. Sprinkle Lollies: Water, Glucose-Fructose Syrup, Sugar, Chocolate Flavour Coating (5%) (Vegetable Oils In Varying Proportions (Coconut Oil, Sunflower Oil, Rapeseed Oil), Sugar, Fat Reduced Cocoa Powder, Flavouring, Emulsifier: Soya Lecithins), Sugar Strands (5%) (Sugar, Coconut Oil, Water, Concentrated Beetroot Juice, Glucose Syrup, Paprika Extract, Colour: Curcumin; Glazing Agents: Yellow Beeswax, White Beeswax), Glucose Syrup, Concentrated Beetroot Juice, Colours: Calcium Carbonate, Carotenes; Acid: Citric Acid; Stabilisers: Guar Gum, Locust Bean Gum; Flavourings, Gelling Agent: Pectins. While the lollies are setting make the sherbet. Preheat the oven to 150C/300F/Gas 2. Use a vegetable peeler to pare the yellow peel from the lemon, leaving as much white pith as possible on the fruit. Put the peelings on a baking sheet and bake for 15–20 minutes in the preheated oven until dried out and golden-brown. Allow to cool.