Banana kiwi ice cream

Purée bananas and kiwi fruit with the lemon juice.

Boil 75 ml of water with the sugar and the grated ginger root in 2-3 minutes to a syrup.

Mix the slightly cooled syrup with the fruit puree.

Spoon the mixture into ice lolly pops or small plastic containers or cups. Cover it with cling film and stick a stick or long spoon through it into the fruit puree. No cling film. Then prick the sticks in after 1.5 hours of freezing. Freeze the ice creams for a total of 3-4 hours.