Recipe by Sarah Dall
Clementine and dark chocolate lollies
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.
