Italian sunset lollies

Ingredients:

• 2 packets (270g each) PnP cut citrus fruit pieces (grapefruit, orange and naartjie segments)
• 2 Tbsp (30ml) castor sugar
• ¼ cup (60ml) Campari
• Zest of 1 orange, sliced into long strips

Method

• Blitz fruit until smooth. 
• Strain and discard pulp, reserving juice.
• Stir sugar and Campari into juice.
• Pour mixture into lolly moulds and freeze for 2 hours, or until semi-set.
• Push orange-peel strips into each mould.
• Push a lolly stick into the centre of each mould and freeze until solid.