It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat!
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style yogurt (Elgaar Farm)
2 tablespoons honey (Honey Tasmania, West-bee Honey)
2 cups fresh blackberries or other berries of your choice (Bridgenorth Berries, Old School Farm, Sheffield Berry Farm, Windara Orchard)
- Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, just until the mixture comes to a boil and the sugar has dissolved.
- Rinse the lemon and then slice off the zest, but not the underlying pith, in long strips. (Save the underlying lemon for a different use.) Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least 1 hour.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Place some of the sweetened yogurt mixture into each of the molds, pouring to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
- If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
- If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
Makes 8 to 10