STRAWBERRY & MINT ICY-POLES (POPSICLES)

Happy summer days!

makes about 650ml

500g Greek yoghurt or coconut milk

500g strawberries, leaves removed, roughly chopped

1 tablespoon honey

½ teaspoon vanilla extract

½ cup mint leaves

Have ready enough icy-pole (popsicle) moulds to fill 650ml. This will depend on volume capacity of each mould. If the moulds don’t have matching handles, use wooden icy-pole sticks (available at craft stores)

Using a food processor or hand blender, puree the strawberries, honey and 1 ½ cups of the yoghurt or coconut milk, until smooth. Transfer the mixture to a jug.

Clean the blender, then puree the remaining yoghurt or coconut milk with the mint leaves until very finely chopped.

Pour in enough strawberry mixture into each mould to a third full. Pour in the mint mixture into each mould, then top each one with the remaining strawberry mixture. If the moulds don’t have a matching handle to seal each mould, cover the tops of the moulds with a layer of foil to cover tightly. Using the point of a sharp knife, pierce a hole in the centre of each mould top then push a wooden icy-pole stick into each one. Transfer to the freezer. Freeze for six hours or until frozen.

Dip each mould briefly into warm water and carefully release the icy-pole. Enjoy.