For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
This recipe was first published in Taste magazine.
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Ingredients
Method
1.Combine boysenberries in a small saucepan with 1 Tbsp of the honey, cover with a lid and heat on low until defrosted.
2.Remove lid, increase heat slightly and simmer for 2 minutes. Remove from the heat, crush berries lightly, then set aside to cool.
3.Combine yoghurt with remaining 3 Tbsp honey and lemon zest. Mix well.
4.Divide berries evenly between ice block moulds, top with lemon yoghurt and spoon a little granola on top, pressing down lightly to help it stick into the yoghurt.
5.Insert wooden sticks and freeze for 4 hours or overnight. Run moulds under warm water to help release the pops.
Note
- New Zealand-grown boysenberries are one of the few local frozen berries you’ll find at the supermarket. New Zealand blackcurrants would also work well, or use fresh locally grown strawberries for a nice change.
