BLUE-ICE BLISS

BLUEBERRY ICE LOLLIES

Makes about 10 depending on size of mould

Have you noticed how large and plump the blueberries are this season? The North American superfood, a relatively new crop to be grown in South Africa, are in season and plentiful. The SA Berry Producers Association said in a recently released statement that local blueberry production is expected to reach a record high of 17,000 tons this year and by 2023 production is predicted to reach 50,000 tons. Almost three-quarters of the 2019 crop is destined for export, which may explain the high price we have to pay for locally grown berries.

500ml (2 cups) fresh blueberries

30ml (2 tbsp) sugar or zylitol

90ml (6 tbsp) runny honey

80ml (1/3 cup) water

1 strip of lemon rind

500ml (2 cups) thick plain yoghurt (for a lolly with less kJ use a fat-free or low-fat yoghurt

Place berries and sugar in a small pan over a medium heat. Cook, stirring for 10-12 minutes, pressing the berries against the side of the pan. Cool completely.

Place the honey, water and rind in a small saucepan. Bring to a boil. remove from the heat and let it stand for 15 minutes for the flavours to infuse. Discard the lemon rind and cool completely.

Combine the honey mixture and yoghurt, stirring till smooth. Pour into lolly moulds alternating with the blueberry mixture. When full, swirl the two mixtures using a round bladed knife. Or, if you prefer, mix the yoghurt and blueberry mixture together before pouring into the lolly moulds. Freeze overnight or until solid. Remove from the freezer 10 minutes before serving.