METHOD

For the lime-salt:

1. Zest 3 limes with a fine grater or microplane. To dry the zest slightly, scatter it evenly on a plate and microwave for 30-45 seconds. Allow the zest to cool completely, before adding the salt.. Mix to combine and set aside until needed.

For the mocktail:

2. Cut a wedge of lime and carefully rim 4 mocktail glasses, as this will ensure the salt sticks. Turn the glasses upside-down, dip them into the lime-salt, twisting the glass to ensure a generous amount of it sticks.

3. Fill each glass with ice, ¼ cup of granadilla pulp, then the juice of half a lime and top with Schweppes Lemonade, ensuring each glass is full. *Chef’s Tip: Use long-life granadilla pulp when fresh fruit is out of season.

For the popsicles:

5. Divide the granadilla pulp and Schweppes Lemonade between a 6-hole popsicles mould. Freeze for 1 hour until semi-frozen. *Chef’s Tip: Alternatively, use paper cups instead of a mould!

6. Add ½ tsp of lime-salt to each mould and insert a wooden popsicle stick to each. Freeze for 4 hours or until completely solid.

7. Place the popsicle mould under running water to remove the popsicles easily. Serve over a tray or bowl of ice and ENJOY!