Immunity lifter

The vinegar punches up the flavour without adding fat, while the strawberries add all the vitamin C you need.
• 450g strawberries
• 2 tbsp chopped basil
• 2 tbsp sugar
• 2 tbsp balsamic vinegar
Mix 300g of whole strawberries, 1 tbsp basil, the sugar and the vinegar in a bowl, and marinate for an hour. Slice the rest of the strawberries and set aside. Purée the strawberry and vinegar mix in a blender. Add the strawberry slices and basil. Mix and pour into ice lolly moulds. Insert sticks and freeze for eight hours. Laugh off summer colds.

Antioxidant booster

Disease-fighting blueberries and a hint of lavender give these ice lollies a healthy kick.
• 75g blueberries
• 50g sugar
• 1 tbsp culinary
• 250ml water
• 3 tbsp lemon juice
Bring the sugar, lavender and 50ml water to the boil. Remove from the heat and steep for 30 minutes. Combine 200ml water with the lemon juice. Strain the lavender and mix the syrup with the lemon water. Fill the moulds, dropping blueberries into each. Freeze away disease.

Digestion primer

Grapefruit & cream
This fruit and dairy combo delivers both fibre and protein.
• 1 grapefruit, sliced
• 50g sugar
• 60ml water
• ¼ tsp vanilla extract
• 190ml orange juice
• 65ml low fat-milk
Boil the sugar and water until the sugar dissolves. Reduce the heat, add the orange and cook for one minute. Remove from the heat, allow to cool and add the
vanilla and milk before freezing. The perfect post-braai digestif.

Muscle builder

Pomegranate swirl
These pleasingly tart frozen treats manage to pack three whole grams of protein into a 210kJ serving. Plus the yoghurt is full of bone-building calcium.
• 240ml pomegranate
• 120ml Greek yoghurt
Fill about two-thirds of each ice-lolly mould with the pomegranate juice. Then add
enough yoghurt to
fill the moulds all the way to the top. This should be about
2 tbsp per mould. Slide a knife or chopstick into each mould and swirl it around until
a red and white
pattern forms. It certainly beats another protein shake.

Fat burner

Melon stripe
Low-kilojoule melon gets some extra sweetness from honey. And the stripe effects can’t fail to impress.
• 150g spanspek, diced
• 150g honeydew, diced
• 2 tbsp lime juice
• 2 tbsp honey, divided
Blend the spanspek with 1 tbsp lime juice and 1 tbsp honey. Fill a quarter of the mix and freeze for an hour. Blend the honeydew and freeze for an hour. Add additional layers, allowing them to set an hour each. Then insert sticks and freeze.
It’ll melt away fat.