Pour each of the Tango flavours into ice cube trays or lolly moulds and freeze overnight.

Take the ice lollies off their sticks. Remove the Tango Apple ice cubes from tray or mould, then put into a processor with a few drops of blue food colouring, a handful of ice, and 1 of the ice lollies. Blitz, pour in a bit more apple tango to loosen it up, mix again, then transfer to the freezer.

Repeat the whole process with the Tango Cherry ice cubes.

Pour the blue tango ice blast into a glass and top with half of the sherbet. Pour over the cherry flavour and sprinkle with the remaining sherbet. Give it a little mix with a straw and get stuck in!