Blueberry Watermelon Ice Blocks

Method:

  1. Place ¾ cup boiling water into a bowl and steep chamomile teabags for 10 minutes. Remove teabags, add honey and allow to cool to room temperature.
  2. Using a blender, pulse watermelon for 30 seconds or until smooth. Pass through a fine mesh sieve into a medium sized bowl. 
  3. Add in chamomile tea and lemon juice. Stir thoroughly.
  4. Using a ladle, gently pour the liquid watermelon and chamomile mixture into popsicle moulds, leaving 1cm space on top. Divide the blueberries among the moulds, place on lids and insert popsicle sticks.
  5. Freeze for 6 hours before serving.

Recipe: Courtesy of Australian Blueberries