Yogurt Ice Pops with Berries

It’s blackberry season, and while the weather is still warm, berries combined with creamy yoghurt and honey make for a deliciously refreshing treat!

Source: leitesculinaria.com

Ingredients

1/2 cup water
1/2 cup sugar
1 lemon
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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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