4 cups of nectarines, roughly chopped and tightly packed
2 cups of ripe blackberries
1 handful of mint leaves
Juice of 1/2 a lemon
Place nectarines into a food processor and pulse until liquid leaving some small chunks and leaves of skin visible.
Transfer mixture into a jug or bowl.
Place blackberries into the same food processor, adding back 1/2 a cup of the nectarine mixture and lemon juice then blitz until smooth.
Transfer mixture to a pouring jug.
Tear mint leaves and add them to the nectarine mixture, gently stirring through until evenly dispersed.
Get out pop moulds (I used 4 plastic cups) and pour in blackberry mixture, dividing it evenly between moulds.
Gentle spoon in nectarine mixture over the top, again diving evenly between moulds and working from the outside in to create a layered effect.
Place on a tray in the freezer for 2 hours or until partly frozen. Add wooden (or other) icy-pole sticks. Not necessary if using proper moulds and replace in the freezer for another 4-6 hours, or until frozen solid.
And there you have it. The perfect raw vegan, fat-free summer treat!!