August 27, 2015 by dgarnett2013
Blackberry lollies: Ice Kitchen – 50 Lolly Recipes by Cesar and Nadia Roden
- 500g blackberries
- 130g granulated sugar
- 3 tsps freshly squeezed lime or lemon juice
- 400ml water
- 6 tabs double cream or Greek yoghurt
Makes 8 – 10 lollies
Put the blackberries, sugar, lime or lemon juice and water in a food processor and blend gradually to a puree.
Pour the mixture into a fine sieve, stir it through and press down on the solids with the back of a spoon to extract all the liquid.
If you want to make stripes, divide the blackberry mixture in half. Add the cream or yoghurt to one half and mix it in well.
Pour enough pure blackberry mixture into each ice-lolly mould to reach about one-quarter of the way up.
Freeze until slightly firm, about 1 hour, then pour the cream mixture on top. Freeze for a further hour, then top with the remaining pure blackberry mixture.
Insert a lolly stick when all the layers are in. They should stay upright due to the half-frozen laser layers.
Made in late August when we had blackberries from the allotment and dahlias in the garden.