wild food, wild food - may

ELDERFLOWER & STRAWBERRY YOGHURT LOLLIES

elderflower&strawberrylollies

These tasty, creamy, rather healthy lollies were inspired by our recent elderflower harvest, our love of strawberries, and the signs of summer popping up all around us. We also like lollies. A lot. It doesn’t take much to inspire us to make them and we’re always looking for excuses to try out new recipes. And let’s be honest, they’re so much fun to eat no matter your age. 

These lollies are a breeze to make and the flavour combination is lovely stuff! The natural yoghurt adds a bit of tang to the sweetness of strawberries, and the elderflower syrup adds a hint of unexpected delicate, grape-like aroma which pairs nicely with the rest of the ingredients.

INGREDIENTS

FOR THE ELDERFLOWER SYRUP

15-20 small elderflowers heads
2 lemons, sliced thinly
1kg unbleached, unrefined whole cane sugar or palm sugar
50g citric acid
1 litre of boiled water

FOR THE LOLLIES
(makes 8-10 depending on the size of your lolly moulds)

1kg of natural thick yoghurt (organic if possible)
3-5 tbsp of elderflower syrup (add to taste)
500g of strawberries (organic if possible)
1 tsp vanilla extract
1 tbsp raw honey
1 banana (optional)

METHOD

FOR THE ELDERFLOWER SYRUP

Gently shake each flower head to get rid of insects.

Boil the water in a pot and add the sugar and citric acid.

When the sugar has dissolved, place the elderflowers in a big bowl and pour the hot mixture over them.

Cover and leave to soak in a warm, dry place for 24 hours.

Pour liquid through a very fine sieve to remove the flowers and lemons. Then pour into sterilised bottles. Screw on the caps and store in a dry place.

FOR THE LOLLIES

Mix all the ingredients until smooth, then pour into the moulds (be careful not to overfill), add the sticks and freeze for a minimum of 4 hours.

Enjoy!

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