5 large carrots
juice of 3 large oranges, zest of 1
1 satsuma, peeled then chopped (optional)
Finely grate the carrots and place in the middle of a clean tea towel. Gather up the towel, and squeeze the carrot juice into a jug, discarding the pulp. Add the orange juice and top up with a little cold water if needed to make up 360ml liquid. Stir in the orange zest and satsuma pieces, if using. Pour into lolly moulds and freeze overnight.
Recipe from Good Food magazine, June 2016