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Blackcurrant yoghurt-ice lollies
Blackcurrant yoghurt-ice lollies
added by River Cottage summers here

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Servings
  • makes about 15 small lollies
Ingredients
  • 500ml blackcurrants (measure in a measuring jug)
  • up to 250g golden caster sugar
  • 750ml full-fat plain yoghurt
  • icing sugar to taste
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Directions
Put the blackcurrants in a saucepan and add enough water to almost cover them. Add about 125g caster sugar. Bring the mixture up to a gentle simmer, stirring to help the sugar dissolve, and cook for about 10 minutes or until the currants start to burst. Taste the mixture, and add more caster sugar to taste. The mixture should seem slightly too sweet at this stage as it will taste less sweet when frozen. Puree the mixture in a blender, then pass it through a sieve to remove the seeds and skins. Leave the sieved puree to cool completely then add the yoghurt. Taste to check the sweetness. Add a little sieved icing sugar if necessary, remembering that the mix will taste less sweet when frozen. Pour into moulds, about 100ml capacity, and freeze for at least 4 hours, until solid.
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