Gather Magazine

Cold treats

Homemade frozen fruit goodies conjure long summer days filled with simple pleasures

Strawberry yoghurt pops

Makes: 10

  • 30 strawberries
  • 200g natural or Greek yoghurt
  • 2 tbsp runny honey, or more to taste
  • Ice lolly moulds
  1. Wash the strawberries and cut off their tops.
  2. Slice five of them and halve the rest.
  3. Put the halved strawberries into a blender along with the yoghurt and honey. Whizz until smooth.
  4. Spoon a dollop of the yoghurt mixture into each of your moulds, and add a couple of strawberry slices, pressing them against the sides.
  5. Top up with the remaining yoghurt mix, insert the sticks and cover the moulds.
  6. 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
  1. Put the mango chunks into a blender with the juice and puree until smooth.
  2. In a bowl, whisk together the yoghurt and honey.
  3. Put a spoonful of mango mix into each mould, and then add a dollop of the yoghurt mix. Repeat until they’re almost full.
  4. 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
  1. Cut the watermelon into small chunks and remove as many seeds as you can. Discard the skin.
  2. Put the watermelon in a large shallow pan (preferably metal) and place in the freezer until frozen solid – probably 2 to 3 hours.
  3. Once frozen, put the watermelon, sugar and juice into a blender and whizz until smooth.
  4. Pour the blended mixture back into the pan and place in the freezer for another hour.
  5. 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.
  6. Repeat this process two or three times, freezing and raking, until you have a coarse, flaky texture.
  7. 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
  1. 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.
  2. 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.
  3. Pour the mixture into a large shallow pan and place in the freezer until the liquid starts to crystallise – around an hour or so.
  4. 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.
  5. Repeat this process two or three times, freezing and raking, until you have a coarse, flaky texture.
  6. 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.

Read more in Gather Magazine