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RASPBERRY LEMONADE YOGURT POPSICLES

Ingredients
  

  • 120 g raspberries
  • 2 tbsp castor sugar
  • Greek yogurt
  • Zest of one lemon
  • 1-2 tbsp lemon juice
  • 3 tbsp castor sugar for the yogurt base

Instructions
 

  • Using a whisk, beat the yogurt by hand until creamy.
  • Add the lemon zest, lemon juice and sugar and mix well.
  • Fill about 2/3 of your icecream stand with this mixture and freeze until the raspberry mixture is ready.
  • In a food processor, grind the raspberries for 5-7 seconds.
  • Using a sieve, strain the raspberry, to separate the seed
  • Add 2tbsp sugar to the seedless mixture, and mix well.
  • Add this mixture on top of the yougurt mixture in your icecream stand, and using a skewer or the back of the spoon, swirl it a bit, to get a gradient effect
  • Freeze overnight.
  • Run under water to pull the sticks out.

Notes

-After making the yogurt making, taste it a bit. If you find it a bit sweet or sour, add a little extra lemon or sugar accordingly.
-Make sure you freeze the yogurt mixture for atleast 10minutes before adding the raspberry mixture.