Fruity ginger iceblocks

Have a blast with these little rockets – there’s a big berry burst in every bite! - by Chantal Walsh

Fruity ginger iceblocks

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Have a blast with these little rockets – there’s a big berry burst in every bite!

Ingredients

125 g punnet raspberries

125 g punnet blueberries

6 strawberries, chopped

250 ml (1 cup) Buderim ginger cordial

Method

Layer berries evenly in 6 x 80ml (1⁄3 cup) iceblock moulds.
Pour cordial over berries. Insert iceblock sticks into each mould  and freeze for 6-8 hours or until frozen. Serve.

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