BERRY LOLLIES

Las Paletas is the brainchild of husband and wife duo Jason Sandell and Diana Chavarro, who came up with their idea in their Cape Town kitchen in 2012. Inspired by Chavarro’s Latin American heritage, they make sorbet and dairy lollies using fruit, herbs, spices, nuts and real dairy. Their recipes are variations on traditional ice cream, frozen yoghurt and fresh fruit juice.

“We had no idea what we actually created back then and that it would lead to the creation of our business we have today,” they said.

These are no ordinary lollies as they come in an array of exotic flavours. Specialities include guava & cheese, coconut lemonade, pineapple & chilli (yum), berry, gooseberry cheesecake and many more. The guarantee is that they are 100% natural and free from flavourants, colourants and additives, so it’s a guiltfree (well, almost) treat. Makes 6 to 8 depending on the size

100g caster sugar (or use xylitol) 400ml water or berry juice

Two strips of lemon zest

A sprig of fresh mint

500g mixed berries, hulled

Place the sugar (reduce the sugar if using juice), water, zest, mint and berries in a pan. Bring to a simmer and simmer for 10 minutes. Cool. Remove the lemon zest and mint and discard. Place the berries and liquid in a food processor or blender and blend till smooth. Divide between lolly moulds and freeze till solid. Remove from the freezer 5 minutes before enjoying.

TIP

You can replace the berries with almost any seasonal soft fruit, like plums, peaches, nectarines, pineapple or watermelon. If using juice, match the flavour to the fruit. For a boozy adult lolly, add 60ml-80ml of vodka, rum or white wine to the mixture before blending.

— Recipes: Hilary Biller