Strawberry yoghurt pops
Makes: 10
- 30 strawberries
- 200g natural or Greek yoghurt
- 2 tbsp runny honey, or more to taste
- Ice lolly moulds
- Wash the strawberries and cut off their tops.
- Slice five of them and halve the rest.
- Put the halved strawberries into a blender along with the yoghurt and honey. Whizz until smooth.
- Spoon a dollop of the yoghurt mixture into each of your moulds, and add a couple of strawberry slices, pressing them against the sides.
- Top up with the remaining yoghurt mix, insert the sticks and cover the moulds.
- Place the moulds into the freezer for at least 3 hours, or until solid.
Creamy mango pops
Makes: 10
- 300g fresh mango chunks
- 100ml fresh orange or apple juice
- 300g natural yoghurt
- 2 tbsp runny honey, or more to taste
- Ice lolly moulds
- Put the mango chunks into a blender with the juice and puree until smooth.
- In a bowl, whisk together the yoghurt and honey.
- Put a spoonful of mango mix into each mould, and then add a dollop of the yoghurt mix. Repeat until they’re almost full.
- Insert the sticks, cover the moulds and place in the freezer for at least 3 hours, or until set.
TIP When you’re ready to remove the popsicles, run them under warm water for 30 seconds to make it easier to release them.
Watermelon granita
Makes: 6
- 600g watermelon
- 150g sugar
- 1 lemon, juiced
- Cut the watermelon into small chunks and remove as many seeds as you can. Discard the skin.
- Put the watermelon in a large shallow pan (preferably metal) and place in the freezer until frozen solid – probably 2 to 3 hours.
- Once frozen, put the watermelon, sugar and juice into a blender and whizz until smooth.
- Pour the blended mixture back into the pan and place in the freezer for another hour.
- Remove from the freezer and rake over the ice with a fork, breaking it up into large flakes. Then put it back into the freezer for another hour.
- Repeat this process two or three times, freezing and raking, until you have a coarse, flaky texture.
- Return the pan to the freezer, where it will keep until you’re ready to serve.
Orange, elderflower and rosé granita
Makes: 6
- 200ml water
- 80g sugar
- 1 bottle (75cl) rosé wine
- 100ml freshly squeezed orange juice (use blood oranges when they are in season, between December to March)
- 50ml elderflower liqueur
- Put the water and sugar into a pan and bring to the boil. Turn down the heat and simmer gently, stirring, until the sugar has dissolved. Set aside and allow to cool completely.
- Put the rosé, orange juice and elderflower liqueur in a bowl and mix well. When the sugar syrup has cooled, add it to the bowl and mix again.
- Pour the mixture into a large shallow pan and place in the freezer until the liquid starts to crystallise – around an hour or so.
- Remove from the freezer and rake over the ice with a fork, breaking it up into large flakes. Then put it back into the freezer for another hour.
- Repeat this process two or three times, freezing and raking, until you have a coarse, flaky texture.
- Return the pan to the freezer, where it will keep until you’re ready to serve.
Did you know? Similar to sorbet but with a grainier texture, granitas are a light and simple Italian ice dessert that can double as a palate cleanser or fruity cocktail. The Sicilians like to make them with coffee, and even have them for breakfast.