• Recipe by Sarah Dall

    Clementine and dark chocolate lollies

    By Sarah Dall Serves: 8
    Cooking Time: 15 minutes + freezing

    Ingredients

    • 10 clementines (or naartjies)
    • 100ml orange juice
    • 100g good quality dark chocolate
    • 50g raw and unsalted pistachio nuts, toasted and finely chopped

    Instructions

    1

    Peel the clementines and place in a blender with the orange juice. Blitz until you have a smooth purée. Strain the mixture and pour it into 8 lolly moulds. Place in the freezer and after 30 minutes, place a lolly stick into each mould. Freeze until completely frozen.

    2

    Melt the dark chocolate in a glass bowl over a pot of simmering water and set aside to cool but not harden.

    3

    Run cold water over the lolly moulds to release the lollies. Dip the lollies into the melted chocolate and sprinkle with pistachio nuts. Serve immediately.

     

     

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