Kitty Travers’ white peach and blackcurrant splits (pictured above)During a recent traffic jam, on a day so hot it felt stagnant and seemingly eternal, I found myself in a private reverie of superiority. My fellow drivers, slumped in their baking metal shells, were observers to my good fortune: a homemade blackcurrant and white peach ice lolly – sharp and fruity, with a delicate almond flavour (the result of having used slightly underripe peaches) – plucked from the freezer in a rare moment of foresight. I licked it with the conviction that it was the only object of desire between Elephant and Castle and Acton Central in London. Ice lollies are fab(!) You will need silicone moulds and some wooden sticks.Prep 5 min
Cook 30 min
Freeze 10 hr
Makes 800ml (about 5 large ice lollies)125g blackcurrants (frozen are OK)
225g water
