Rainbow Fruit Smoothie Icy Poles

Method

Step 1.
Purée the kiwi fruit with half the agave nectar in a blender. Pass through a fine sieve into a mixing bowl. Cover and chill until needed.

Step 2.
Peel the oranges, removing the white pith as well as the skin. Roughly chop the flesh and combine with the lemon juice and 1 tablespoon of agave nectar in a clean blender. Purée on high until smooth. Pass through a fine sieve into a bowl. Cover and chill until needed.

Step 3.
Purée the strawberries and raspberries with the remaining agave nectar in a clean blender. Pass through a fine sieve into a bowl. Cover and chill until needed.

Step 4.
Spoon the kiwi purée into the bases of six icy pole moulds. Freeze for 30 minutes.

Step 5.
After freezing, top with the orange and lemon purée. Freeze for another 30 minutes.

Step 6.
After freezing, top with the berry purée. Freeze for another 30 minutes.

Step 7.
Press wooden sticks into each icy pole. Freeze for a further 2-3 hours until set. Remove from the freezer 5 minutes before turning out and serving.

Makes 6