5 easy ice lollies
- Emily Kerrigan
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Ditch the corner shop for these kid-approved, pure-fruit lollies with no nasties and no refined sugar. So simple to make the kids can get involved in whipping these up too...
Emily Kerrigan, author of Modern Family Food, has shared her five favourite ice lolly flavours with us. They are all so simple they can be whipped up in ten minutes or under and are bound to keep kids cool and happy this summer. If you've got an abundance of strawberries in the house you're in luck...
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Rocket lollies
Makes 4 standard lollies
Prep time: 10 minutes + freezing
Mix 4 tbsp Greek yogurt with 1 tsp honey. Next, blend 200g hulled strawberries in a processor until very smooth. Spoon the yogurt into each mould until the halfway point. You can wipe any surplus from the top part of the moulds with the tip of some kitchen towel. Fill the remainder of each mould with the strawberry puree. Add your sticks and freeze until solid (at least 3 hours or overnight). Once frozen, melt a small pack of milk or dark chocolate chips. Stir and empty a few sprinkles into a bowl. Free the lollies from the mould then dip the tip of each lolly into chocolate then into the sprinkles - the topping will set almost immediately. Serve straightaway or store in the freezer until ready to eat. If you don't have a rocket mould these work just as well one in standard mould.
Watermelon lollies
Makes 4 standard lollies
Prep time: 10 minutes + freezing
Blend 100g hulled strawberries with 60g deseeded watermelon and 130ml water. Once the puree is smooth, pour into ice lolly moulds, add your sticks and freeze until solid (at least 3 hours or overnight). Watch this short video to see how.
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Yoghurt swirls
Makes 4 standard lollies
Prep time: 10 minutes + freezing
Mix 4 tbsp Greek yogurt with 1 tsp honey. Next, blend 200g hulled strawberries in a processor until very smooth. Spoon a little yoghurt into your moulds then add a little strawberry purée. Alternate between the two until all the moulds are full, add your sticks and freeze until solid (at least 3 hours or overnight).
Fro-yo popsicles
Makes 6 mini round lollies
Prep time: 10 minutes + freezing
Mix 4 tbsp Greek yoghurt with 1 tsp honey. Blend 200g hulled strawberries in a processor until very smooth then mix thoroughly into the yogurt mixture. Spoon into little containers (fromage frais pots or small ramekins would work). Add your sticks and freeze until solid (at least 3 hours or overnight).
Coconut water hearts
Makes 6 mini heart-shaped lollies
Prep time: 10 minutes + freezing
Pick one or two strawberries that fit inside a heart or plain round small lolly mould, then hull and slice them into thin cross sections. You can cut them into little heart shapes with a sharp knife if you like. Place one inside each mould and top up with coconut water - you won’t need more than about 100ml. Add your sticks and freeze until solid (at least 3 hours or overnight).
Top tips
- Most moulds come with plastic sticks, but if you want to use wooden ones, just cut a piece of card or plastic to fit the moulds and cut slits for each stick in the top to hold them in place. You can watch the video here
- Strawberries are naturally sweet so you needn’t add refined sugar – taste your puree or yoghurt mix as you go along and if you feel it needs it, just add a little extra honey to sweeten.
- To unmould your frozen lollies, fill a bowl with boiling water and run each mould quickly back and forth through the water until loose.
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You can find more of Emily Kerrigan's recipes on her website at Modern Family Food.
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