Tangerine and dark chocolate ice blocks

Method

1. Peel the tangerines and place in a blender with the orange juice.

2. Blitz until you have a smooth purée.

3. Strain the mixture and pour it into 8 lolly moulds.

4. Place in the freezer and after 30 minutes, place a lolly stick into each mould.

5. Freeze until completely frozen.

6. Melt the dark chocolate in a glass bowl over a pot of simmering water and set aside to cool but not harden. 

7. Run cold water over the lolly moulds to release the lollies.

8. Dip the lollies into the melted chocolate and sprinkle with pistachio nuts.

9. Serve immediately.

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• 10 Tangerines
• 100ml orange juice

• 100g good quality dark chocolate 50g raw and unsalted pistachio nuts, toasted and finely chopped

Cold as Ice