Blackberry Purée Yoghurt Ice Lollies
Use Purée, Blackberry, Frozen, Andros (1kg) to make this recipe. Blackberry purée makes ice lollies with a clear berry flavour and no seeds to interrupt the texture. Swirl it lightly through vanilla yoghurt so each lolly has both tart fruit and creamy sections.
At a glance
- Yield: 8 lollies
- Preparation: 15 minutes
- Cooking: None
- Chilling or freezing: 6 hours
Ingredients
- 250g blackberry purée, thawed
- 400g full-fat Greek yoghurt
- 60g runny honey, divided
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Method
- Stir the blackberry purée with 20g honey and lemon juice.
- Mix the yoghurt with remaining honey and vanilla.
- Layer the two mixtures in eight lolly moulds and swirl each once with a skewer.
- Insert sticks and freeze for at least six hours.
- Dip moulds briefly in cool-to-warm water to release.
Why this recipe works
Full-fat yoghurt freezes more softly than low-fat yoghurt, while honey reduces iciness. Minimal swirling keeps the blackberry flavour distinct rather than making a uniformly pale lolly.
Practical tips and variations
- Taste both mixtures before adding all the honey.
- Tap the moulds on the counter to remove air pockets.
- Do not use very hot water to release the lollies because the surface melts quickly.
Serving and storage
Keep in the moulds or wrap individually and freeze for up to two weeks.
Frequently asked questions
Can I use plant-based yoghurt?
Yes. Choose a thick, higher-fat version and check all labels for your dietary needs.
Why are my ice lollies hard?
Low fat or too little sugar can create a firmer texture. Let them soften for a minute before eating.
Can I add whole berries?
Yes, but small pieces are easier to bite when frozen.
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