In a bowl add granadilla pulp and Camu C+ and mix well to combine.
Pour evenly into lolly moulds and set aside in the freezer for 1 hour.
Remove from the freezer and gently push wooden sticks into the middle of the moulds and place back into the freezer 6-8 hours or overnight.
Once set, remove from the freezer for a few minutes before removing from mould. Drizzle with melted dark chocolate and serve immediately.
pure granadilla juice can be used if the fruit is not available
- 2 C passion fruit / granadilla pulp and/or granadilla juice
- 1 tsp Camu C+
- ¼ C dark chocolate, melted