60 ml water
2 Tbsp caster sugar
375 g chopped pineapple
2 kiwi fruit, peeled, cut into 16 slices
600 g chopped honeydew melon
- Combine water and sugar in a small bowl, stirring until sugar dissolves. Put pineapple and 1 Tbsp of the sugar mixture in a blender. Cover and blend until smooth.
- Pour mix evenly into 8 x 80ml (1⁄3 cup) ice-block moulds. Press two kiwifruit slices down the side of each mould. Freeze for 2 hours, or until the mixture is thick and slushy
- Put honeydew and remaining sugar mixture in blender. Cover and blend until smooth. Pour over pineapple mixture in moulds. Cover with lids and freeze overnight or until firm.