What you’ll need:
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
- 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.
- 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.
- 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
- 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