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What you’ll need:

Iceblocks
2 cups strawberries
1 1/2 tbsp honey
1 1/2 tbsp lemon juice
1/2 cup natural or Greek yoghurt

Popping Candy Sherbet (for a special treat)
6 tbsp icing sugar
2 tbsp citric acid
2 tbsp popping candy

Directions:

  1. Roughly chop the strawberries and place in the blender with 1 tbsp of honey and 1 tbsp of lemon juice. Blend until smooth. Pour the
    mixture into an iceblock mould and fill to around two thirds full.
  2. Place the mould in the freezer for around 30 minutes. This allows the mixture to set slightly. Meanwhile, combine the yoghurt with the
    remaining honey and lemon.
  3. Top the moulds with the yoghurt and place a popstick in the center of each iceblocks, freeze for at least 3 hours or until completely
    frozen.
  4. To make the sherbet: place all the ingredients in a bowl and mix. Just pour the sherbet into a small bowl and let everybody dip the ice blocks as they like.

Created by Jessie Spiby, Masterchef 2014