In a blender, puree watermelon and ¼ cup of the of sugar syrup, until smooth. Set aside the mixture and quickly rinse the blender.
Repeat the process with kiwifruit and the remaining sugar syrup.
Half fill your mould with the watermelon. Sprinkle a few choc chips in and stir so they sink.
Fill to top with kiwi mixture and freeze overnight.
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A holiday classic with a twist!