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For Watermelon Negroni Ice Lollies: Put the sugar and water in a pan, place on a medium flame and heat until the sugar dissolves. Remove from the heat and set aside to cool. Once cold, stir in the watermelon, orange and lime juices, then add the Campari. Pour into lolly moulds and freeze.
For Raspberry Ripple Ice-Cream: Pour the milk into a saucepan, add the scraped out vanilla pod and bring slowly up to boiling point. In a bowl, beat the egg yolks and sugar until thick. Gradually pour the milk into the egg yolk mix. Pour back into the pan and heat gently until the custard thickens. Cool over iced water, then stir in the cream. For the ripple, mash the raspberries, strain the puree, then stir in the caster sugar. Transfer the custard mixture to an ice-cream maker, churn, and add the raspberry sauce before it's done. Freeze.
For Orange and Basil Sorbet: Heat water and sugar until dissolved, then simmer for two minutes. Remove from heat, add zest and basil, and set aside until cold. Strain and mix in orange juice. Churn in an ice-cream maker, adding reserved basil before it's set.
For Strawberry Yoghurt Pops: Blend yoghurt, strawberries, and sugar until smooth. Add vanilla, stir, pour into moulds, and freeze.