Watermelon and Ginger Ice Lollies

Soak the ice cream sticks in water for 1 hour.

Combine 125 ml water and the sugar in a saucepan over medium heat. Stir until the sugar is dissolved. Add the ginger and leave to infuse for a few hours.

Remove and discard the ginger pieces.

Combine the sugar syrup, watermelon juice and lemon juice and mix well.

Divide the mixture between 8 ice-lolly moulds and push the flowers into the sides.

Freeze for at least 1 hour and then insert the soaked sticks. Freeze overnight.

To serve, run warm water over the moulds to loosen the lollies.