Serving Size
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1
Chop all but 100g of the pineapple into chunks. Put in a blender with the lime zest and juice, sugar, basil or mint (if using), ginger (if using) and 3 tbsp water. Blitz until you have a smooth, light-green mixture.
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2
Chop the rest of the pineapple into small chunks. Divide among 8 ice lolly moulds and add the fruit rounds. Pour in the pineapple lolly mixture and freeze until frozen solid.
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