Raspberry, rose and yogurt ice lollies
Makes: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Raspberry, rose and yogurt ice lollies
Makes: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
135Kcal
Fat
5gr
Saturates
3gr
Carbs
19gr
Sugars
19gr
Fibre
1gr
Protein
3gr
Salt
1gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 125g caster sugar
- 1 lemon
- 1 x 225g punnet raspberries
- 400g Greek-style natural yogurt
- 1-3 tsp rose water (we used Nielsen-Massey)
Step by step
Get ahead
Freeze up to a week ahead.
- Tip the sugar into a pan and add 100ml water. Peel 4 large slices of zest from the lemon; add to the pan. Bring to the boil and bubble gently, shaking the pan as you go, until the sugar has dissolved. Set aside to cool.
- Place 2-3 raspberries into 8 x 100ml ice lolly moulds. Put the rest into a bowl and lightly mash with a fork.
- Pour the yogurt into a separate bowl, squeeze in the juice of ½ a lemon and add rose water, to taste. Stir in the cooled sugar syrup, removing the zest; mix. Add the mashed raspberries; mix. Pour into the moulds, add sticks and freeze for 4 hours, or overnight. Serve.
