Ingredients
Method
Place blueberries, lemon juice, honey and water in a high-speed blender and blend until very smooth. Pour through a fine mesh sieve, pressing on the mixture with the back of the spoon to get as much of the goodness through.
Pour the sieved blueberry mixture into the ice block moulds to ¾-full (I used a 6-hole ice block mould). Place in the freezer for approximately 30 minutes.
Rinse blender well so there are no remnants of blueberry. Place the lemon flesh, water and honey in the blender and blend until smooth. As you did with the blueberry mixture, pour through a fine mesh sieve, pressing on the mixture with the back of the spoon to get as much of the goodness through.
Take the partially frozen blueberry layer out of the freezer and fill each mould to the top. Insert wooden ice block sticks and freeze until firm, around 4-5 hours, depending on your freezer and the size of your ice block moulds.
If you like things sweeter, add a little more honey and feel free to substitute for another sweetener, like organic maple syrup, although this will affect the colour of the lemon layer slightly. You can get ice block moulds from most kitchen stores and even the supermarket during the summer months.
Note
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