200g ripe peaches, unpeeled, stoned and cut into chunks
4 tsp Chelsea Raw Sugar
4-8 blackberries, sliced into 5mm thick circles

1. Put the peaches, Chelsea Raw Sugar and 80ml of water in a blender and whizz together.

2. Divide the mixture between the moulds, leaving a 1.5cm gap at the top.

3. Place the blackberry slices in the moulds, (use a spare stick to move the blackberries into a nice pattern, if you like). Try to place the blackberry slices near to the sides of the moulds — this way, when you de-mould the iceblocks, the blackberries will be visible.

4. Insert the sticks with the stick-holders and place in the freezer.

TIP: Keep the skin on the peaches — it retains more nutrients and fibre and gives the iceblocks a great colour and pattern.

(Reproduced from The Ice Block Book by Karis and Dominic Gesua. Photography by Rita Platts.)