Ices

Blackberry lolly
1. 

500g blackberries
130g granulated sugar
3 tsp freshly squeezed lime or lemon juice
400ml water
6 tbsp double cream or Greek yogurt

Put the blackberries, sugar, lime or lemon juice and water in a food processor and blend gradually to a puree. Pour the mixture into a fine sieve, stir it through and press down on the solids with the back of a spoon to extract all the liquid.

If you want to make stripes, divide the blackberry mixture in half. Add the cream to one half and mix it in well. Pour enough pure blackberry mixture into

each ice lolly mould to reach about a quarter of the way up. Freeze until slightly firm, about an hour, then pour the cream mixture on top. Freeze for a further hour, then top with the remaining pure blackberry mixture. Insert a lolly stick when all the layers are in. Freeze completely.

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