It’s 12°C outside. Sydney has been crazily chilled over July. So cold that I like to torture my hubby my sticking my super cold finger into his back and freeze him so that he screams.. hahaha.. yah, you could call me cruel.. but hubby is too cute not to play around with and he seems to be okay about it 🙂 The freeze was not like that last year, I mean, it was still cold but not that cold comparatively.You can call me insane, but I’m very into icy popsicle right now! Generally popsicles are easy to make and that is one reason why I wanted to have one right away! There has been a lot of recipes out there about popsicles, but non of them really interested me as much until this one. Yoghurt & Ribena. I love Ribena. It is actually one of my favourite drink since I was a child! By the way, this is my very first popsicle recipe in Sincerely Fiona. If you like icy treats, don’t forget to check out my Ice-cream & Chills tab!
I was a little worried at first having only plain yogurt and Ribena, it would have become too sweet. While brainstorming what I wanted to do, I end up wanting to bring a sour taste to it as well, so I added a bit of lemon and zest, just to give it a little lift to the overall taste. I even substitute my original idea of plain yoghurt with vanilla low fat yoghurt~ Just to give myself a little guilt-free! It turned out great! Too bad I didn’t had a those 8x popsicle maker, so bare with me with only 4 good sizes and the rest in mini versions. Free free to increase this recipe by doing some mathematics.
You’ll need(makes 4 popsicles):
For the Ribena yogurt mixture:
- 75 grams sugar
- 75ml Ribena Cordial
- 1/2 tablespoon of lemon juice
- Zest of 1 lemon
- 355ml of low-fat vanilla yoghurt
For the blueberry mixture:
- 85 grams frozen blueberries
- 1/2 tablespoon of sugar
- In a small saucepan, combine the sugar, Ribena cordial, lemon zest and lemon juice. Warm over medium heat until the sugar is completely dissolved and a syrup has formed. Keep over low heat about 10-15 minutes longer to steep with the lemon flavor. Let the syrup cool.
- Meanwhile, in a small bowl, combine the blueberries and the sugar. Mash about half of the berries gently with a fork, toss the mixture briefly to evenly combine, and let stand about 10-15 minutes to macerate the berries.
- Drain liquid from yoghurt.
- Combine half of the yogurt with the lemon Ribena syrup and mix well until evenly combined and smooth.
- Layer the Ribena yogurt, plain yoghurt with the blueberry mixture in popsicle molds as you desire. Add popsicle sticks* and freeze until fully set. Unmold and enjoy!
- Using Popsicle sticks that don’t fit the mold you have? No problem. Cover the mold(s) with foil instead of the usual lid, make a very small slit where you want the Popsicle stick to go, and slide the stick in. The foil will help hold it in place in lieu of the cover.
- Make sure you tap the mold onto the working surface a few times to avoid “holes” in the Popsicle.
- Feel free to substitute blueberries with blackberries, or raspberries.