Iced daiquiri lollies

To make the base mix, stir the sugar with 275ml water over a low heat until dissolved. Increase the heat, bring to the boil and simmer for 2 minutes. Leave to cool then add the lime juice and rum. Chill.

Purée a third of the base mix in a blender with all but 4 of the blackberries. Pour through a sieve. Put a blackberry in each of four 100ml lolly moulds. Fill the moulds with the blackberry mix and balance a lolly stick in each. Freeze for at least 4 hours or until firm.

Purée another third of base mix with the watermelon and pour through a sieve. Divide between four 100ml lolly moulds. Add sticks and freeze as before.

Roughly chop the peaches – discardingthe stones - and toss with the lime juice to stop them going brown. Purée with the remaining third of base mix, pour through a sieve and immediately divide between 4 x 100ml lolly moulds. Add lolly sticks and freeze straight away so the mixture doesn’t turn brown.

To release the lollies, dip the moulds very briefly in hot water, right up to the top. They should slide out easily, otherwise slip a small knife down one side to release them.